chilled cucumber soup

alice q. foodie: chilled cucumber soup

vegan chili

i've never used smart ground before, but i tried this recipe that calls for it and loved the chili.

1 Large Onion chopped (white or red onion)
1 Tablespoon Ground Cumin
1/2 Teaspoon Coriander
1 Teaspoon Dry Oregano
1 Teaspoon Chili Powder
3 Minced Garlic Cloves
2 Large Diced Tomatoes (or 1 can diced tomatos)
8 oz Sliced Mushrooms
2 (4oz) canned green chilies
1 bag smart ground (Mexican seasoned)
1/2 cup vegetable stock
1 can black or pinto beans (rinsed)
Salt as needed

Chopped Green Onion (on side)
Grated Cheddar (on side)

• Mushrooms should be rough chopped.
• Sauté onions until light brown. Add mushrooms and cook 3-4 minutes.
• Add garlic and all seasonings and sauté 4 minutes more.
• Add remaining ingredients and stir until hot and the right consistency. Season with salt and pepper as needed.

give credit: the ellen degeneres show

pasta fagioli

• 1 tbs olive oil
• 1/2 onion
• 3 cloves garlic, chopped
• 1 celery stalk, chopped
• 1 carrot, finely chopped
  
• 1 15 oz can cannellini beans
• 15 oz can tomato sauce or crushed tomatoes
  
• 1 large bay leaf
• 1 tbsp basil
• 1 tbsp parsley
• 1 tsp oregano
• 2 cans fat free chicken broth (or vegetable broth for vegetarians)
• 2 cups water
  
• salt and pepper to taste
• 1-1/2 cups Ditalini pasta or other small pasta
• Grated Parmigiano or Romano

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

give credit: skinny weight watcher recipes

white chili

Ingredients:
1 rotisserie chicken
2 cans chicken broth
1 teaspoon lemon pepper
2 teaspoons cumin
2 cloves garlic minced
1 cup (or more) chopped onion
2 9 oz packages frozen corn
2 7 oz cans chopped green chilies
juice of 1 lime
red pepper flakes to taste
2 15 oz cans great northern beans
crushed tortilla chips
shredded monterey jack
salsa verde

Instructions:
1. Remove chicken from bone and cut into 1 inch pieces, place in crock pot or stove top and add chicken broth.
2. Saute onion and garlic in separate pan. Add to broth
3. Add corn, chilies, lemon pepper, cumin, lime juice, and red pepper to broth and bring to a boil - reduce heat to simmer
4. Add beans (undrained) and cook until heated through
5. To serve: crumble tortilla chips into each bowl and top with cheese...ladle in hot chili and top with salsa

give credit: carrie

award-winning chili - mexican fiesta

i've been craving chili ever since the weather turned. last night my friend deeann served this chili. delicious. i haven't made it yet, but i know i will!!!

4 pounds ground round, browned
1 large yellow onion, chopped
2 cans tomato puree, 15 oz cans
1 can tomato sauce, 15 oz can
4 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons cumin
4-5 teaspoons salt
30 oz can ranch style beans -- optional
1 can mexican rotel -- optional
4-5 splashes of tobasco sauce (optional)

brown meat and drain. saute onion while meat is draining, add all ingredients, bring to a boil and simmer.

layer with:
fritos
lettuce
mexican cheese and/or queso
guacamole
salsa

deeann even won a chili cook off award with this recipe. she had the trophy to prove it!

give credit: deeann

italian stew

2 cans diced tomatoes (italian style)
2 cans beef broth
2 cups water
2 cubes beef bullion
1 pound sausage, cooked and crumbled
1 onion, diced
2 cloves garlic, minced
1t pepper
3t dried basil
3t italian seasoning

1 bag fresh spinach
20 oz fresh cheese ravioli

cook sausage, onion and garlic until onion is transparent and sausage is fully cooked. add tomatoes, beef broth, water, bullion, pepper, dried basil, italian seasoning and cook for 1 hour.

add ravioli and spinach and cook for 30 more minutes.

garnish with fresh basil, mozzarella and parmesan

give credit: jana

apple squash soup

"this sweet, silky and uplifting dish is the quintessential fall soup. i serve it to friends and family and even send it to school for my children's lunches. pair it with a salad or some sauteed greens and grains for an easy and satisfying meal."
excerpt from Clean Food

1 large butternut squash
1 large yellow onion, chopped
2T grapeseed oil
4 large apples, peeled, cored and quartered
4 cups vegetable stock
1 cup rice milk
1/4 cup coconut milk
1/2t ground nutmeg
sea salt

peel squash, cut in half and remove seeds. cut into 2 inch pieces.

in large pot over medium heat, saute onion in oil until soft (about 5 minutes). add squash, apples, stock, rice milk, coconut milk and nutmeg. cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. puree with handheld blender and remove from heat to cool slightly. season to taste with salt and serve.

taco soup

again, i followed a recipe and added a touch of my own suggestions. and it was perfect. in the past, i've just dumped random ingredients for taco soup, and it's always been too spicy or too lame. this was perfect. even gustavo (the soup nazi) thought so!

2lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can green chiles
2 cans mexican style rotel
2 cans ranch style beans
2 cans black beans, drained
1 packet taco seasoning
1 cup water
1 beef bullion cube
1t each salt, pepper, chili powder, cumin, garlic powder, red pepper flakes

saute ground beef with onion and garlic until beef is cooked. drain. combine all remaining ingredients along with beef mixture in a large soup pot. bring to boil on stove top then turn to medium and cover for 1-2 hours.

top with corn chips, cheese, avocado

give credit: betsy

chicken tortilla soup

in the past i haven't really followed a recipe for tortilla soup. this time i did. it was a recipe combination of 2 women from lamesa along with a couple of my own suggestions. it was delicious!

1 onion, chopped

2 cloves minced garlic

1 7oz can chopped green chiles

1 jalapeno

2 15oz cans stewed tomatoes, mashed

1 11oz can tomato soup

1 15oz can chicken broth

1 15oz can beef broth

2t worcestershire sauce

1t each salt, chili powder, cumin, sugar, pepper

1/4t tabasco sauce

1.5c water

1 rotisserie chicken, remove skin and bones

saute onion and garlic in 2T olive oil until onion is translucent.

add all ingredients in a crock pot and cook on high for 4-6 hours.

top with tortilla chips, cheese, avocado

creamy corn and vegetable soup

4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced (about 2 cups)
1 medium red bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
Freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons

Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.

Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

give credit: healthy appetite