Beef Stew

My mother in law calls this Primary Stew because she used to make this on Wednesday nights when church primary was during the week. It's raining  and cold out and just seems like a warm beef stew kind of a day!!

Throw all your ingredients into a crock pot and cook on low for 7-8 hours. Can it be any easier? Don't forget the lemon pepper it makes the soup

Beef Stew

(recipe by http://twistedflavor.blogspot.com)

2 Large Cans Tomato Soup (largest can + 1 can water)

2-3 Potatoes

1-2 lb Stew Meat

1 Chopped Onion

2 Carrots

2 Tbs Tapioca (to thicken)

2 Tbs Lemon Pepper

Sorry my measurements are not totally accurate. It depends on the size of your crock pot. Add Tomato Soup, onion, potatoes, meat, carrots, tapioca and lemon pepper. Cook on low for 7-8 hours

Minestrone Soup

I love soup!  My husband,..... not so much.  I always make Melt in your mouth Rolls when I make soup.  That way he can have a little bowl and fill up on bread.  I will be posting my Homemade Roll recipe tomorrow.  What can I say.  
I live to make him happy! 

Start by soaking the beans in a 2 cup measuring cup overnight.  Change the water a couple of times.  This reduces the amount of gases in the beans.  

Who doesn't want that!

 Saute the onion and garlic in a dash of olive oil, in the cooking pot.  Add water, bouillon, ham bone and drained beans.

To make this Vegetarian use vegetable stock and 

don't use a cooking bone.

Traditional cooking ~ bring to a boil and simmer for 2 hours and 15 minutes covered.

Pressure Cooking ~ bring to pressure. In my Pressure cooker, I have a little yellow button that pops up when it has reached pressure. 

Reduce heat while maintaining pressure.

Cook for 15 minutes.

Use quick release method.

Remove bones and shred meat and add meat back to stock.

Add veggies to the pot.

Traditional cooking ~ return to a boil and simmer for 1 hour covered.

Pressure Cooking ~ bring to pressure and cook for 10 minutes. Use quick release method

Add the pasta and simmer for 8-10 minutes until the pasta is finished.  Stir in parsley and salt and pepper. Can be served with a  sprinkle with 

Parmesan Cheese

 Serve!

Minestrone Soup
(recipe by http://twistedflavor.blogspot.com)

1/2 cup white bean, soaked overnight

dash of Olive Oil

1 cup onion, chopped

2 cloves garlic, crushed

ham bone or ham hock

10 cups water

6 beef bouillon cubes

3 carrots, chopped

2 celery stalks, chopped

2 potatoes, peeled and chopped

4 oz green beans

4 tomatoes, chopped

1/2 cup macaroni

2 Tbsp chopped parsley

salt and pepper to taste.

In olive oil saute onion and garlic until clear.  Add water, bouillon cubes, drained beans. Bring to a boil, reduce heat to a simmer.  Simmer covered for 2 1/4 hours.  Add carrots, celery, potatoes, green beans and tomatoes.  Simmer for 1 hour and add macaroni.  Cook 8 - 10 minutes without lid , stirring occasionally until macaroni is finished.  

Stir in parsley and salt and pepper.  Can be served with a sprinkle of Parmesan Cheese.

Print Recipe

Enjoy!

To learn more about pressure cooking, 

see our new page things we LOVE!

Love,

Barbara

Cream of Chicken Soup with Dumplings

Years ago my Sister and our families traveled to Amish Country in Ohio.  While we were there we had cream of chicken over mashed potatoes.  
They were so Delicious I had to make it 
with a twist..  

I tend to be a soup person.  

I love soup on a cold winter day.

I thought what could be better then soup with dumplings.  It just sounded like comfort food!

So I played with it until I came up with this.

Start by chopping onion, celery and carrots.

Saute the onion in a small amount of oil until the are translucent.

Reserve 1 cup of chicken broth, then add the carrots, celery to pot

cook over medium heat for 15 minutes. While the soup is cooking, start making the dumplings

 Mix Flour, salt and baking powder together.

cut in butter with pastry knife.

Mix in milk until all ingredients are combine

Mix the reserved chicken broth with 1/4 cup flour.
whisk to remove any lumps.

Simmer until the broth thickens.

Add the dumplings to the pot. Cover and simmer for 15-18 minutes until the dumplings are done.

Remove a dumpling to access the soup.  
Add cream to soup.  Replace the dumpling.

Cream of Chicken Soup with Dumplings
(recipe by http://twistedflavor.blogspot.com)
2 Cups Cooked Chicken
32 oz Chicken Broth
1 Carrot
2 Celery
1/2 cup Onion
1/4 cup Flour
1/2 Cup Heavy Cream


Dumplings
1 3/4 cup Flour
1 Tbsp Baking Powder
1/2 tsp Salt
4 Tbsp Cold Butter
1 cup Milk

Saute Onion,(Reserve 1 cup of broth) add 
celery, carrots and broth to pot. 
Simmer for 15 minutes.  Add flour to Reserved broth and whisk to prevent lumps, 
add to the soup pot. Simmer until thicken.

Mix dumplings.  Add flour, salt and baking powder to bowl.  Add butter and cut in with a pastry knife.  Add milk.  Stir until the mixture is combines.

Drop the dumplings by spoonfuls to top of soup.  Cover  with a lid and simmer on low heat until dumplings are cooked 15-18 minutes.
Remove a dumpling to add cream to the soup mixture.  Do not boil the cream!
Serve and enjoy.
Serves 6

Print Recipe


Love,
Barbara

Baked Potato Soup

After taking my Son to College in Idaho.  I was freezing at the 17 degree temperature.  I couldn't stop thinking about making this soup.  This recipe comes from my friend Jenny and it is so yummy!

Now I cheat.  The recipe calls for 6-8 slices of cooked bacon.  I like to use the real bacon bits.  It is a time saver and it is mostly meat.  So I justify it with a little less fat......

Bake the potatoes at 400 for 1 hour or until done.  I like to cover in foil with a little pad of butter.

Chop Onion

I like to grate the garlic.

Grate cheese

I save the bacon drippings in the frig for later use.  Saute the onion and garlic in bacon drippings

Reserve 1 1/2 cup of broth to mix with the flour.  Add hot chicken stock and the flour mixture to pot.

Cook on Med High heat until the soup thickens

Add potatoes, cream, bacon, parsley, basil, salt, pepper sauce and black pepper.  Simmer 10 minutes, 

DO NOT ALLOW TO BOIL.  

Add grated cheese and green onion.  Heat until cheese melts smoothly.

Garnish each serving as desired with bacon, grated cheese and chopped parsley

Baked Potato Soup

(recipe by http://twistedflavor.blogspot.com)

6-8 Slices bacon

1 cup yellow onion diced
2 cloves garlic minced
2/3 cup flour
1 1/2 cup cold chicken stock
4 1/2 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup fresh parsley chopped  or 1 1/2 tsp dried parsley
1 1/2 tsp dried basil
1 1/2 tsp salt
1 1/2 tsp red pepper sauce
1 1/2 tsp black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions (white part only


Saute garlic and onion in 2 Tbsp bacon drippings or med high heat.  Cook until transparent, about 3 minutes.  Add flour to 1 1/2 cup cold chicken stock.  Heat remaining chicken stock and add to onion and garlic. Add  the cold stock mixture.  Whisking to prevent lumps, until liquid thickens.  Reduce hear to simmer and add potatoes, cream, bacon, parsley, basil, salt, pepper sauce and black pepper.  Simmer 10 minutes.  
Do not allow to boil
Add grated cheese and green onion.  Heat until cheese melts smoothly.
Garnish with bacon, cheese and chopped parsley.

Print Recipe

Love,
Barbara

Grams Chicken Noodle Soup

My kids call this "my famous soup" but really this is a recipe I got from my sweet mother in law. I hate Chicken Noodle Soup usually. Mom I don't want to offend you here but your soup was too...Chicken-y...Everyone else I know loves her soup with its homemade noodles but sadly I am not a fan. So I was hesitant to try this soup as I thought I just hated all chicken noodle soups but I quickly fell in love with this one.

This is the easiest soup ever to make and its so delicious. My mother in law uses canned chicken in her soup. I find that a rotisserie chicken adds so much more flavor and they are only $5 at Costco you can't go wrong. 

I start by De-boning the chicken. Usually we pick at it and eat all  we want and still have enough left for soup. My kids fight over who gets the drumsticks. I remember when I was a kid fighting over the drumsticks with my brother. Now days I would totally let him win. Something about eating it straight off the bone just doesn't sound appealing!

I threw everything into a crock pot because I was running around shopping and wanted some hot soup to come home to. I never measure out the lemon pepper but this is the most important ingredient to making this soup so don't forget it. I think the recipe calls for 1-2 TBS I just sprinkle it on the top so it looks like this. Throw all ingredients into a pot. Use your favorite egg noodles and when the noodles have fully cooked in the soup it's done.

I serve my soup with homemade rolls. I am still in the process of finding the most delicious roll recipe so once I find it I will post. This was a lionhouse roll recipe and while it was good I've had better.

 xoxo Janis!!

Grams Chicken Noodle Soup

(recipe by http://twistedflavor.blogspot.com)

1 Large Can Cream of Chicken Soup

3 15 oz Cans Chicken Stock

1 Rotisserie Chicken

1 1/2 cups Egg Noodles

1-2 TBS Lemon Pepper

Combine everything in a pot. Cook until egg noodles are soft about 10 -12 minutes.