Chickpea & Tomato Stew

Chickpea & Tomato Stew

From: Cuisine at Home Issue No. 97
Makes 14 cups
Prep time: 30 minutes
cook time: 4-5 hours high; 5-6 hours low

Ingredients:

• 1 lb dry chick peas, sorted
• 6 cups water
• 1/2 tsp baking soda
• 2 cups diced onion
• 2 Tbs canola oil
• 3 Tbs tomato paste
• 1-2 serrano chiles, seeded and minced
• 2 tbs each minced fresh ginger and garlic
• 1 tbs garam masala
• 2 tsp each ground cumin and coriander
• 1 tsp turmeric
• 1 can tomato sauce (15 oz)
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice (28 oz)
• salt & pepper to taste
• 1.5 cups plain greek yogurt
• 1/2 cup minced fresh cilantro
• 1 tbs minced lime zest
• 2 tbs fresh lime juice

Directions:

1. For the stew, combine chickpeas, water, and baking soda in 4-6 qt slow cooker. Cover and cook chickpeas until tender on high, 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas; return to slow cooker.
2. Menawhile, saute onion in oil in a saute pan over medium heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, spices, cook until fragrant about 1 minute.
3. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker; stir in crushed and diced tomatoes and season with salt and pepper. Cover slow cooker and cook for 1 hour more.
4. For the yogurt sauce, combine yogurt, cilantro, zest and lime juice; season with salt and pepper. Serve stew with sauce and garnish with cilantro.

Chicken-Vegetable Soup

Chicken-Vegetable Soup with Ranch & Dill

From: Cuisine at Home. Issuse No. 99
Makes 4 servings (8 cups)
Total Time: 25 minutes
Nutrition: 464 cal; 11g fat; 24g carb; 2g fiber; 28g protein

Ingredients:

• 3 tbs butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley (14.4 oz)
• 2 cups shredded rotisserie chicken 
• 2 tbs chopped fresh dill

Directions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
3. Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season with pepper.

Curried New Potato & Pea Soup

Curried New Potato and Pea Soup

From: Cuisine at Home, Issue No. 62
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 206 cal; 8g fat; 26g carb; 4g fiber; 8g protein

Ingredients:

• 1 tbs butter
• 8 oz yellow new potatoes, diced (about 1 1/2 cups)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tbs flour
• 1 tbs curry powder
• 1 tsp garam masala
• pinch of red pepper flakes
• 2 cups chicken broth
• 1 cup whole milk
• 2 tsp sugar
• 1 cup frozen peas
• Juice of 1/2 lime
• salt to taste
• plain yogurt
• chopped fresh cilantro

Instructions:

1. Sweat potatoes, onion, garlic in 1 tbs butter in a large sauce pan over medium heat. Cook until onion is translucent, about 5 minutes.
2. Stir in flour and spices; saute for 30 seconds, stirring constantly. Add broth, milk and sugar. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
3. Season with lime juice and salt. Garnish with yogurt and cilantro.

Split Pea Supper

Split Pea Supper

From: Cuisine at Home, Issue No. 73
Makes: 2 servings (4 cups)
Total Time: 1 hour
Nutrition: per serving- 687 cal; 21g fat (7g sat); 26mg chol; 89g carbs; 656mg sodium; 33g fiber; 41g protein.

Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth (Or Vegetable Broth)
• 1 cup dried split peas, rinsed and picked through
• 1 cup frozen green peas
• 2 tsp pickapeppa or Worcestershire sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 Tbs butter
• 1 tbs minced fresh parsley

Instructions:

• Saute bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove to drain on a paper-towel lined plate. Reserve 1 tbs drippings in pan.
• Add onion, carrot, celery, and caraway seeds; saute until onion is softened, about 3 minutes.
• Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
• Toast bread cubes in a nonstick pan over medium-low heat, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley and croutons.

Brothy Asian Greens

Brothy Asian Greens

From: Cuisine at Home, Issue No. 73
Makes: 4 cups
Total Time: 25 minutes
Nutrition: Per 1 cup serving- 127 calories; 1g fat (0 sat); 0 mg chol; 22g carbs; 629mg sodium; 3g fiber; 8g protein.

Ingredients:

• 2 1/2 cups low-sodium chicken broth (OR Vegetable Broth)
• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 2 tbs sugar
• 2 tbs minced fresh ginger
• 2 oz whole wheat spaghetti
• 4 oz shiitake mushrooms, stemmed and sliced (substitute or add soy beens or white beans)
• 4 cups assorted Asian greens (Bok choy, mustard greens, Napa cabbage)
• 1/4 cup sliced scallions

Instructions:

1. Bring large pot of salted water to boil for spaghetti.
2. Combine broth, sherry, soy sauce, sugar, and ginger in a saucepan. Cover and simmer over medium heat for 5 minutes.
3. Boil spaghetti in water according to package directions until al dente; DO NOT over cook. Drain and set aside.
4. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, vegetables and broth between 4 bowls. Garnish with scallions.

Red Curry Soup

Red Curry Soup

From: Cuisine at Home, Issue No. 80
Makes: 4 servings
Nutrition: per serving - 373 calories; 25g fat; 49mg chol; 513mg sodium; 16g carbs; 2g fiber; 23g protein

Ingredients:

• 12 oz boneless, skinless chicken breast halves
• Salt and black pepper
• 1 tbs vegetable oil
• 2 cups water
• 1 can coconut milk (13.5 oz)
• 3-4 tsp purchased red curry paste
• 1 tbs fish sauce
• 1 cup thinly sliced green bell pepper
• 2 oz rice stick noodles, broken
• Additional vegetables such as peas, carrots, leeks, onion, red pepper

Instructions:

1. Season chicken with salt and pepper; cut into bite-sized pieces.
2. Heat oil in a saucepan over medium-high. Add chicken to the pan and saute until browned, 4-5 minutes, stirring occasionally.
3. Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes. 
4. Add vegetables (add longer cooking ones first, cover pan and simmer) Add noodles when vegetables are almost done. Simmer soup until noodles are softened, 3-4 minutes.

Greek Chili

Greek Chili

From: Gullett Family Recipe
Makes: 8 servings

Ingredients:

• 1 1/2 lbs lean ground beef
• 2 medium onions, diced
• 1 tbs garlic powder
• 2 tbs vinegar
• 5 bay leaves
• 1 tbs salt
• 1 can tomato sauce - 15 oz
• 3-5 tbs chili powder
• 1 tsp crushed red pepper flakes
• 1 tsp cinnamon
• 4 dashes of Worcester sauce
• 1 tsp allspice
• 1 quart of water
• 1/2 cup green and/or red bell pepper, diced
• 2 cans diced tomatoes
• 2 cans light red kidney beans

Instructions:

1. In large soup pot, brown ground beef. Add onions, bell peppers, garlic powder, vinegar, bay leaves, salt, chili powder, red pepper flakes, cinnamon, allspice. Simmer for 2 minutes.
2. Add remaining ingredients and simmer, covered, for a minimum of 3 hours. The longer it simmers the better the flavor.

Chicken Cacciatore Soup

Chicken Cacciatore Soup

From: Cuisine at Home, Issue No. 44
Makes 7-8 cups
Total Time: 40 minutes

My family has taken to packing the leftovers, drained of broth, into pizza dough with mozzarella cheese to make the BEST Calzone ever!

Ingredients:

• 3 tbs olive oil
• 2 oz pancetta or bacon, diced
• 1 lb boneless, skinless chicken breasts, seasoned, sliced
• 1 cup yellow onion
• 8 oz button mushrooms, quartered
• 2 tbs chopped fresh basil
• 2 tsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine 
• 1 tbs balsamic vinegar
• 3 cups chicken broth
• 1 can (14.5 oz) whole tomatoes, chopped
• 1/2 cup roasted red peppers, drained, diced
• 1/2 cup kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil

Instructions:

1. Saute pacnetta in oil in a stock-pot over medium heat until crisp. Add chicken and saute 8-10 minutes to brown and cook through. Transfer to a plate.
2. Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
3. Deglaze with wine and vinegar. Cook until liquid has evaporated.
4. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
5. Combine olives and basil for the garnish while soup simmers.
6. Serve over polenta if desired and top with olive-basil garnish.

Farmhouse Vegetable and Barley Soup

From Cook's Illustrated No. 113

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley plus 3 Tbs chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Tbs unsalted butter
• 1 1/2 lbs leeks, white and light green parts sliced 1/2 inch think and washed thoroughly
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 1/3 dry white wine
• 2 tsp soy sauce
• salt and pepper
• 6 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup pearl barley
• 1 garlic clove, peeled and smashed
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 3/4 inch pieces
• 1 1/2 cups chopped green cabbage
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions:

1. Grind porcini with spice grinder until they resemble fine meal, 10 - 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce. and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil, Reduce heat to medium low and simmer, partially covered for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, 18 - 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice and chopped parsley; season with salt and pepper to taste. Serve.

Serves 6 to 8

Prep and cook time: 1 hour