Lumberjack Chili

My friend Stephanie shared this chili recipe with me and my family LOVES it!!  The name seriously bumps it up a notch...what boy wouldn't be excited to eat "lumberjack" chili?!  It sounds so manly!  So much better than plain old chili, right?  Kids are so funny:)  Let me tell you though, even without the cool name this chili is fantastic!  This recipe has no sugar in it or ketchup, making it less sweet and more savory.  I like to use a combination of ground beef and ground pork and we prefer smaller beans like chili beans or pintos instead of Kidney.  Such a great hearty chili recipe for a cold winter night and so nice to be able to throw it in the crockpot if you want!

Lumberjack Chili

Author: Melanie

Recipe Source: slightly adapted from Cooking with Ruthie *if you don't want to use your slow cooker. Simply follow instructions but put in large pot on the stove and simmer covered for 1 hour or so until all the flavor meld and veggies are soft. Stir occasionally and serve!

Ingredients

• 2 pounds of ground beef (or 1/2 ground pork)


• 1 large onion, chopped


• ½ green bell pepper, diced


• 2 cloves garlic minced


• 2 stalks celery, sliced


• 1 (46 oz) can tomato juice


• 1 (15 oz) can diced tomatoes


• 2 (15 oz) cans red kidney beans or chili or pinto beans (or a mix)


• 2 Tbsp chili powder


• 1 tsp garlic powder


• 1 tsp salt


• 1 tsp Italian seasoning


• ½ tsp pepper


• Garnish:


• shredded cheddar cheese


• frito corn chips

Instructions

1. Saute onions and beef/pork, drain well.


2. Combine all ingredients in slow cooker.


3. Cook for 3 hours on high or 6 hours on low.


4. Serve with shredded cheddar cheese and frito corn chips.


5. Enjoy!

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Broccoli Cheese Soup

Lately with the weather getting colder, I have been craving soup, especially the broccoli cheese soup from Panera Bread.  For those of you who don't know. Panera Bread is a bakery/ soup and sandwich chain found in some parts of the country.  I was introduced to them when I moved to the South.  One of my favorite things on their menu is the Broccoli Cheese soup.  Have you had that one?  It is so good!  I  have tried to make Broccoli Cheese soup several times at home but I was always disappointed (until now:).  It would turn out too thin, not enough flavor or too rich.   Well, it took awhile but I finally found a recipe that I LOVE!  I am not sure it is the same as Panera Bread's but I like it just as well, if not better!

You can make it as rich or lite as you want depending on the milk or half and half you use.  I like it split down the middle with a cup of each.  I use chicken stock, recipe in the How To section up top.  It is so much more flavorful and rich that plain broth. I think it makes a difference !  This is the perfect soup to warm you up on a cold day!  By the way the leftovers are fantastic so you may want to double it!

Broccoli Cheese Soup

Author: Melanie

*to make this gluten free like I did--simply omit the 1/4 c flour and use 1/4 c of your favorite GF blend. Our favorite is Pamela's and we buy it on Amazon. It is fantastic! makes the best GF waffles, pancakes and muffins by far!! **Use all milk or all half and half depending on how rich and creamy you want it. Just be careful if you use all low fat milk that the mixture doesn't curdle. The lower the fat content is the easier it is to curdle.

Ingredients

• 4 TB butter


• 1 small onion, chopped


• 1/4 cup all purpose flour (*see notes to make Gluten Free)


• 1 cup half and half


• 1 cup milk (** see notes)


• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)


• 2 bay leaves


• 1/4 tsp freshly grated nutmeg


• Kosher salt and freshly ground pepper


• 4 cups broccoli florets (about 1 head)


• 1 large carrot, diced


• 2 1/2 cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Instructions

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.


2. Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes.


3. Discard the bay leaves.


4. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender. You can also puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.


5. Return to the pot.


6. Add the cheese to the soup and whisk over medium heat until melted.


7. Add up to 3/4 cup broth, milk or water if the soup is too thick.


8. Ladle into the bowls and garnish with cheese if desired.

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Recipe source: adapted from Food Network Magazine

Roasted Red Pepper and Tomato Soup

I love the autumn! The air is crisp, my lawn is covered with crunchy leaves, and sweaters are on.  This season is the best, and it has me totally craving soups!  I love how they warm you up, and as a busy mom… I love that they are a one pot dinner.   This Roasted Red Pepper and Tomato Soup is a fun twist on good old fashioned tomato soup.  It takes a little planning since you have to roast the veggies for an hour, but otherwise the soup comes together ultra fast.  I served it up with homemade sourdough bread my neighbor dropped by, and we ate the leftovers the next day with grilled cheese sandwiches.  Hope you enjoy!

Roasted Red Pepper and Tomato Soup

Author: Mindy

Ingredients

• 3 garlic cloves


• 1 medium onion, roughly chopped


• 2 pounds tomatoes, quartered (can substitute 2 14.5 oz cans diced tomatoes)


• 2 red peppers, deseeded and roughly chopped


• 1 tablespoon olive oil


• 1/2 cup chicken broth


• 1/2 cup coconut milk (can substitute regular milk or cream)


• 3/4 teaspoon sea salt


• 1/4 teaspoon ground black pepper


• 1/8 teaspoon paprika


• Optional: garnish with foccacia croutons (I get mine at Costco)

Instructions

1. Place garlic, onion, tomatoes, and red peppers on a cookie sheet and cover with olive oil.


2. Roast at 375 degrees for 1 hour.


3. Remove from oven, and allow to cool.


4. Transfer roasted vegetables to blender and blend until smooth.


5. Add blended vegetables, broth, milk, salt, pepper, and paprika to medium saucepan and simmer for 20 minutes to enhance flavors.


6. Garnish with foccacia croutons and serve.

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Slow Cooker Beef and Barley Soup

I got this recipe from my mother-in-law and I must say it really hits the spot on a rainy, chill spring day.  This hearty soup is total comfort food. The beef is fall-apart tender, the broth is rich, and the peas and corn give little bursts of sweetness with each bite. I really love it and hope you enjoy too!

Slow Cooker Beef and Barley Soup

Author: Brittany

Ingredients

• 2Tbs olive or vegetable oil


• 1 Med onion


• 2 tsp finely chopped garlic


• 2lb boneless beef chuck roast trimmed of fat and cut into 1-in cubes


• 1 tsp salt


• 1/4 tsp pepper


• 2 med carrots cut in half then cut into 1 inch chunks


• 1 C uncooked pearl barley


• 8 c beef broth


• 1 1/2 C frozen sweet peas


• 1 C frozen corn

Instructions

1. Heat oil over med-high heat.


2. Brown onion, garlic, beef, salt, and pepper in oil 7 min.


3. Spoon beef mixture into a 6-qt. slow cooker.


4. Stir in carrots, barley and broth.


5. Cover and cook on low 8-9 hours.


6. Thirty minutes before serving, stir in peas and corn.

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5 Bean Soup (Gluten Free)

My very sweet neighbor Cindy brought this wonderful soup over after Bridger and I got home from Vanderbilt last week. (By the way, it was a success this time around! I posted about it here. We could not be happier to have our little boy's heart fixed! Thank you again for all the prayers and encouraging messages/comments! We have the best readers/ friends in the world) We had just spent a long 3 days in the hospital and been through a nerve wracking 6 hour heart procedure. I was exhausted both physically and emotionally. I came home to several friends and neighbors offering to bring warm meals. What a blessing! There is something so comforting and wonderful about a warm meal that you didn't have to make yourself. It is nourishing for the body and the soul, I tell you! I am very blessed with kind people in my life. Anyway Cindy told me that this soup is not only GLUTEN FREE (good news for my Celiac boys) but that it is also very tasty and that even her children LOVE it! She was right, my boys loved it too, even with all those beans:) She had included the recipe, which I know I will making again and again in the future! I love healthy recipes that come together quick and taste like you slaved at the stove for hours! Thank you Cindy! She told me this is family favorite. She got the recipe from her Aunt who cut it out of a Good Housekeeping magazine in the 70s! An oldie, but a goodie, for sure!

5 Bean Soup (Gluten Free)

Author: Melanie

Ingredients

• 2 TB oil


• 2 medium onions, chopped fine


• 1 garlic clove, pressed into onion


• 1 can kidney beans


• 1 can pinto beans


• 1 can lima beans, well drained


• 1 can garbanzo beans, well drained


• 1 can white northern beans


• 28oz can petite diced tomatoes


• 1 c chunky salsa


• 1 tsp each basil and oregano


• 1 c grated cheddar cheese

Instructions

1. Sauté onion in oil until tender.


2. Add other ingredients and simmer 30+ minutes.


3. Add water for desired consistency (beans will thicken)


4. Just before serving stir in cheese until melted.


5. Serve with tortilla chips or Fritos on top and more grated cheese, if desired. Freezes well.

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Posted with Blogsy

How To: Making Homemade Chicken Stock

 

I love to roast a whole chicken and I just realized I have never shared my favorite recipe with you.  I will do that soon!  The recipe I use is simple and delicious, making it perfect for a busy weeknight meal or a special Sunday dinner.  I also love that once we are done with the juicy chicken, I save the leftover frame of bones and skin for making stock.  You could also use the rotisserie chicken from Costco.  We love those at our house.  Just when you have taken all the meat off it that you want use what is left to make a wonderful chicken stock.

Homemade chicken stock is the perfect base for your soups.  It is full of flavor, has a rich body (thanks to the gelatin the chicken bones release during the long cook time) and is very nutritious.  So much better than the super salt and preservative laden you find on store shelves.  Stock freezes very well, so you can always have it on hand when needed.  The difference between stock and broth is that in stock bones are used instead of just the meat in broth.  The bones are what makes the difference in both taste and health.  In a stock, this calcium and other minerals from the bones are transferred directly to the water, and therefore into you!  The best part is that it’s a more easily assimilated form of all the minerals than many other sources, including your supplements.  There was science behind the century old practice of feeding chicken stock to sick or hurt people!  Our Grandmas were smart!  If you Google health benefits of chicken stock you will learn all about the amazing health benefits of using the bones.  Just to name a few:  boosts immune system, aids digestion, provides easily digestible minerals including calcium, improves symptoms of the common cold, joint pain, irritable bowl syndrome (something I have been dealing with my 10 year old) and the list goes on and on.  So, are you convinced that making stock is a good thing?   Yes?!  Well then, lets get started!   you will be surprised at how easy it is!

How To:  Make Chicken Stock
submitted by Melanie~www.thesisterscafe.com

Leftover bones and skin from a cooked or raw chicken
onion, peeled and quartered
carrots, washed and cut in half
celery, wash and cut in half---be sure to include the leaves they are full of flavor!
garlic--remove paper from a clove or two
a shake of  peppercorns
salt (depending on your preferences)

Optional:  parsley and herbs if you have (dill, thyme, sage are great--but I usually don't include

1 Put the leftover bones and skin from a chicken  into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, garlic, parsley and any herbs you want.  Add salt and peppercorns , about a teaspoon of salt, if desired.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3 Strain the stock using a fine metal sieve or colander.  If you want it even more clear you can use a cheese cloth and strain it a second time.

4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated.  I rarely ever do this unless I accidentally used too much water to begin with.

*If you find that your stock gels upon cooking than pat yourself on the back!!  That is some super good stock you have there!

 

Thai Coconut Lime Soup

This Thai Coconut Lime Soup is one of my new favorite soups.  It's so good!  I would say it is in my top five favorite soups ever.  My cousin's wife made it for a party several months ago, and it was love at first taste.  I can't stop making it now (nor do I want to stop).  There is some chopping involved -which is the bane of soups, but after the chopping is over, the soup comes together incredibly quick.  Especially if you buy the rotisserie chicken, which I highly recommend.  I made it with shredded chicken breasts once, and it was still good... but much better with the rotisserie.  And just wait till you try the limey Thai coconut flavors accented with cilantro.  Your taste buds will love you.  It's just amazing.  Do yourself a favor a try it!

Thai Coconut Lime Soup
Submitted by Mindy ~ The Sisters Cafe

1 can coconut milk
5 cans (~ 7 1/2 cups) chicken stock or broth (I've used bouillon with good results, too)
3 large carrots, sliced
1 green bell pepper, sliced into long strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into long strips
1 whole rotisserie chicken, shredded
1/4-1/2 cup lime juice (2-3 medium limes juiced) - to taste
3 tablespoons soy sauce
1 tablespoon thai green curry paste (more to taste)
1/2 teaspoon yellow curry powder (again more if you like Curry, but no more than 1 tsp)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1-6 ounce package chow mein noodles
Large bunch cilantro, chopped
4-5 green onions, chopped
*If you want it to be spicier, you could add some cayenne pepper to taste

In large pot, add chicken stock and coconut milk. Bring to light boil, then add carrots and bell peppers. Cook on light boil for 5 minutes on medium-high heat. Reduce heat to medium. Add shredded chicken, lime juice, soy sauce, green curry paste, curry, salt, pepper, and garlic powder.  Cook for 5 minutes. Carrots should not be too soft, they should have a little bit of crunch left.  Reduce heat to low and add noodles. Cover with lid and let the noodles absorb liquid. Once the noodles are al dente (about 5 minutes or so), the soup is done! Add your green onions and fresh cilantro 5 minutes before serving. Enjoy!

 

Recipe adapted from Cole's Cafe

Creamy Potato Soup

Nothing "hits the spot"  on a cold winter night like a bowl of warm soup!  That is pure comfort food, in my opinion.    I made this creamy soup for my family on a stormy night last week and we all  loved it!  My boys are usually not huge soup fans, but they were pleased with this one!  I think the warm breadsticks for dunking helped:)  This comes together fast with ingredients most people have on hand.  Well, other than the half and half--that is not something I keep on hand:)  You can easily swap that out for whatever milk you have in the fridge or a can of evaporated milk.   It is less creamy with milk, but still fantastic and lower in calories that way too!   The is soup is very flavorful, but can be salty if you use milk instead of half and half.  Just start with 2 bouillon cubes and add more if needed.  Enjoy!

Also, I am starting a new series on Melandboys--Friday Favorites.   Not every Friday--but every once in awhile:)  I always love hearing about great products--so if you have something (anything ) that you love and/or can't live without, please let me know!   Here are a few random things I am enjoying right now to start it off:)

Creamy Potato Soup
submitted by Melanie ~thesisterscafe.com

6 c diced potatoes
3 stalk celery
1 c chopped onion
3 (14.5 oz) cans chicken broth, divided
4 cups half and half cream
6 TB butter, melted
6 TB flour
4 cubes chicken boullion
1/2 tsp ground black pepper

In a large pot bring potatoes, celery and onion to a boil in 2 cans of the broth (4 cups).  Cook until tender, 15 minutes.  Drain and reserve liquid.

Combine reserved broth and half and half in pot.  In a bowl combine melted butter and flour.  Stir into half and half mixture over medium heat until thickened.  Add the reserved vegetables, remaining broth, bouillon cubes and pepper.  Heat through and serve.

Recipe source:  Allrecipes

 

Loaded Clam Chowder for the Crockpot

I spent last weekend visiting my sister Brittany in Seattle.  We had such a wonderful time together hanging out just like old times when we lived a couple minutes from each other.  She showed me all over the Seattle area --I loved it.  One of our first stops was Pikes Farmers Market ( I posted lots of pictures on Melandboys).  Have you been there?  Wow--it was amazing!! There we had that BEST clam chowder ever, I am not kidding!  Now that I am home and missing her so much I decided to make clam chowder in honor of my Seattle  trip.  Now, granted this recipe is not as good as the award winning chowder we had in Seattle made with fresh pacific seafood, but it is pretty darn good  if I do say so myself:)  I still absolutely love my Mom's Famous Clam Chowder found here, but this crockpot version is a perfect option when you want to come home to some warm soup on a busy day.  My husband and boys,  who are not huge seafood fans love this soup.  It is loaded with a few types of meat ( clams, chicken, ham) and potatoes all in a wonderful creamy base.  This chowder really hits the spot and it couldn't be easier.  YUM!

Loaded Clam Chowder for the Crockpot
submitted by Melanie

1/2 lb ham, cubed
2 c chopped onion
2 c diced celery
2 c diced potatoes
2 c diced chicken (uncooked)
4 c chicken broth
2 5oz cans chopped clams with juice
1/2 tsp salt
1/4 tsp pepper
4 c milk
3/4 cup flour
4 c shredded cheddar or Jack cheese
1/2 c whipping cream
2 TB fresh parsley

Combine everything in crockpot, except milk, flour, cheese, whipping cream and parsley.  Cover and cook on low for 6-8 hours or high 3-4 hours.    Whisk flour into milk and stir into soup along with shredded cheese and whipping cream.  Cook for one more hour on high.  Sprinkle on parsley, stir and serve.

Coconut Pumpkin Soup

This soup is a fantastic fall dish!  The pumpkin and other vegetables combine comforting flavors with the creamy subtlety of the coconut milk.  And with a little kick of cayenne pepper, it is just perfect.  Serve it as a delicious and unusual starter or you can amp it up with a little shrimp or chicken for the main course.

Coconut Pumpkin Soup
submitted by Brittany ~ The Sisters Cafe

2 medium carrots, chopped (or 2 handfuls of baby carrots)
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tb olive oil
1 15oz. can pumpkin
1 14oz. can light coconut milk
1 14oz. can chicken broth
3 Tb brown sugar
3/4 tsp salt
1/2 tsp ground ginger
cayenne pepper to taste (3 dashes is perfect for me - about medium heat)
2 Tb cilantro or parsley, chopped

In a large saucepan, cook carrots, bell pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender.  Stir in pumpkin, coconut milk, and broth. Then add brown sugar, salt, and ginger.  Add cayenne pepper to taste.

Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes, stirring frequently. Pour into blender or food processor and blend until smooth. Before serving, stir in cilantro.  For a heartier meal, add some cooked shrimp or shredded chicken  at the end.  Makes about 6 cups.

recipe source: adapted from Better Homes and Gardens

Brazilian Shrimp Soup

I think my mouth actually watered when I spotted this intriguing soup on Pintrest!  I couldn't wait to make it and let me tell you, I was not disappointed!  Oh my, this unique soup had me coming back for more and more!  I enjoyed a bowlful with my family at dinner and for my lunch a few days in a row after!  The coconut milk gives it a richness (even though I used the light variety) that is irresistible!  I have since learned that the traditional Brazilian Shrimp soup has okra in it.  I am definitely going to add them next time with the onion, pepper and garlic.  Since okra is a popular vegetable here in the South,  I have decided to learn how to use it more.   If anyone has a favorite way to prepare Okra-will you let me know?  I would love that.

Hope you are having a great weekend!  We are currently on a Fall Break holiday in Orlando:)  We plan on enjoying the beach, Disney World, golfing and the pool...but first we will be watching General Conference-for our church.  You don't have to be a member to watch it.  This conference can be watched at the link provided and is always  so uplifting and inspiring.

Have a wonderful weekend friends!

Brazilian Shrimp Soup
submitted by Melanie~The Sisters Cafe

2 tablespoons cooking oil
1 onion, chopped
1  bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

Directions:
1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Recipe Source:  Food and Wine Magazine via Pintrest

Broccoli Chicken and Swiss Soup

This delicious soup recipe comes from my friend, Danyal Niedermeyer. She brought it to a church activity for the adult women in our congregation, and I have to confess that I had like three bowls of it!  It was SO good!  When I found out that Danyal made it, I told her how much I loved it. She said that when she was growing up her aunt would make it for all the family, and she remembers being so excited to go to her aunt's house just because of the soup!  :)  Now that has got to tell you how tasty this soup is!  :)   Hope you enjoy it, too!

Broccoli Chicken & Swiss Soup
Submitted by Erin  ~ The Sisters Cafe.com

1 whole cut-up chicken (I found the "whole cut-up chicken" packages next to the family roaster chickens at the grocery store. FYI, they are fresh, not frozen. Or you can use 5 or so chicken breasts.)
1 large can chicken broth along with some chicken bouillon cubes
2 cups carrots, peeled and sliced on the diagonal
1 small onion, chopped
1 (16-oz) bag frozen chopped broccoli
Flour, water, and milk
1 (12-oz) package of Kraft Swiss cheese containing 16 individually wrapped slices
Salt and pepper to taste

Boil chicken pieces in chicken broth, bouillon cubes, and some salt and pepper.  Add only as much water as needed to cover the chicken.  It will take about 15 minutes for the chicken to cook. Debone cooked chicken, reserving the chicken meat. If using a whole chicken, skim off most of the clear liquid fat accumulated on top of the broth. (If there seems to be a lot of broth, you can take some out and reserve it to the side, to be added later if necessary. This might help prevent your soup from being too watered down.) Return chicken meat to the broth and add sliced carrots and chopped onions. Simmer until veggies are cooked, about 10 minutes or so.  Add frozen broccoli and simmer until broccoli is cooked, 5-10 minutes. Add a few tablespoons of flour to some cold water and shake together to make a flour paste. Stir paste into the soup to thicken slightly. (If necessary, you may thin the soup with milk, although it was not necessary for me.)
Stir in cheese slices until melted. Add salt and pepper to taste. Enjoy!

Southwest Chicken Tortellini Chowder

First of all~ a big Thank You to everyone who entered our giveaway!  It was so fun to read what your favorite simple suppers are!  And without further adieu  the winner is, according to random.org...

#58 Liz K.

Congratulations Liz:)  Please email me at melandboys@gmail.com and I will get the wonderful 'Simple Suppers: Easy Comfort Food Your Whole Family Will Love'  cookbook out to you asap!

Now on to a favorite simple supper at my house~ Southwest Chicken Tortellini Chowder.  This soup comes together quickly and has the best flavor!  My whole family loves it, even my husband, who is not a soup lover like me:)  If I have cilantro, then I sprinkle it on top before serving, but you don't need to.  I love zucchini squash and almost always have one in the fridge, but you could do any vegetable you like.  I try to keep cheese tortellini in the freezer for a quick dinner if needed--but everything else in this soup I almost always have on hand.  I really LOVE this recipe and hope you enjoy it too:)

Southwest Chicken Tortellini Chowder
submitted by Melanie~The Sisters Cafe

3( 14.5 oz)cans chicken broth
3/4 cup bottled salsa
1 medium zucchini, chunked
1 medium yellow squash, chunked (or just use 2 zucchini)
1 1/2 cup cooked diced chicken
1 pkg frozen or fresh tortellini
1 (12oz) can evaporated milk
salt and pepper to taste
fresh cilantro for garnish, if desired

Combine broth, salsa, and vegtables and cook until almost done.  Add chicken and tortellini.  Lightly boil 3-5 minutes until tortellini and veggies are done and then stir in the can of milk.  Turn heat down--DO NOT BOIL once you have added the milk!!  Salt and pepper to taste.  Garnish with cilantro if desired and serve!

Roasted Banana Squash Soup

The Sisters Cafe women are all about good food, family, friends and parties!  And it's no wonder with a mom like ours.  Earlier this month Amy and I received invitations to Christmas tea followed by a day of baking holiday treats! (The other girls were invited, too... but being hundreds of miles away, they couldn't make it).  There were all sorts of darling and delicious things to eat, but my favorite was this Roasted Banana Squash Soup with cute star shaped scones.  I've had a lot of squash soups.  Some taste like baby food (seriously... the worst one I've had was at a restaurant) and others are over seasoned.  I feel a little like goldilocks, but my mom's is just perfect!  We LOVE squash in our family, so this simple, roasted squash soup is a favorite.  It makes a pretty great Butternut Squash Soup too.  The ingredients are all "give or take" a little... so adjust to your liking!  And enjoy a healthy, delicious, and incredibly easy dinner over the hoidays.

Roasted Banana Squash Soup
Submitted by Mindy ~ The Sisters Cafe

Banana Squash (or other type of winter squash)
Olive oil
3 cups of water
4 cubes of chicken bouillon
1/2 cup cream
dash of nutmeg

Remove seeds and rind from squash.  Cut squash into large chunks and place in a single layer in a 8x8 baking dish so that sides of squash are touching.  Brush with olive oil.  Bake at 375 for 45 min to one hour.  The squash is done when it starts to get toasty on the top (you should see golden brown here and there on the tops of the squash).  The squash should also be soft when inserted with a fork.  Blend one or two pieces of squash at a time with the bouillon and water until all of the squash has been pureed.  Add cream and warm through on the stove.  Salt to taste.  Garnish with a dash of nutmeg.  My husband also likes to garnish with freshly ground pepper.

Cream of Wild Mushroom Soup

This is company worthy soup, and I think that is the highest praise soup can be given! I love it!  Thank you Barefoot Contessa!  I've been wanting to make this recipe forever... so when I hit a mushroom sale at the local grocery store last week, I knew exactly what I was going to do with them.  I used a combination of oyster, shitake, and white mushrooms.  And I'm dying to add Portebello to the mix next time.  I love soup for casual dinners with company, because you can make it early which equates to more time and energy to enjoy your company!

PS  Having a mushroom stock in the freezer would make this soup a cinch.

Cream of Wild Mushroom Soup
Submitted by Mindy ~ The Sisters Cafe

15 ounces of mushrooms (using 3+ varieties is key: shitake, portobello, cremini (or porcini) are suggested in the original recipe)
1 tablespoon olive oil
1 stick plus one tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided (can substitute dry)
Salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine (optional)
1 cup half-and-half
1 cup heavy cream
1/3 cup minced fresh flat-leaf parsley

Clean the mushrooms by wiping them with a dry paper towel.  Don't wash them! Separate the stems, trim off any bad parts, and coarsley chop the stems.  Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces.  Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot.  Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt (leave salt out if using salted butter), and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.  Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.  Strain, reserving the liquid.  You should have about 4 1/2 cups of stock.  If not, add some water.

Meanwhile, in another large pot, heat the remaining 1 stick of butter and add the leeks.  Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.  Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.  Add the flour and cook for 1 minute.  Add the white wine and stir for another minute, scarping the bottom of the pot.  Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil.  Reduce the heat and simmer for 15 minutes.  Add the half-and-half, cream, and parsley.  Season with salt and pepper to taste.  Heat through but do not boil.  Serve hot.

Rustic Cabbage Soup

Hello my friends! Guess what?  I am blogging from beautiful Hawaii today!  The trip started out a little rough with delayed flights, luggage that did not make it and a lost wallet, but things are looking up now and I am just so happy to be here!   Although it is sunny and warm here, I know back home we are quickly entering into soup weather, which I LOVE!  I made this rustic cabbage soup on a cold and blustery day last week and it was WONDERFUL!  I am usually not a big fan of cabbage but this recipe has won me over to the vegetable!  The soup was fantastic --warm, nourishing, healthy and delicious.  And it came together quickly whicih is always a big plus in my book!  I am sure this will be a regular on our menu this winter!  I am always looking for interesting and tasty ways to serve vegetables to my family and this recipe was a winner!  Thank you to Miss Hiedi Swanson of 101 Cookbooks!

Also, I have a goal to post something I am grateful for everyday this month on Melandboys!  It has been so fun to "live in Thanksgiving daily"  Do you want to join me?  Come on give it a try, you don't have to have a blog, just write it down somewhere every day--- it will be fun:)  Being grateful simply feels good!

Rustic Cabbage Soup

Serves 4

Ingredients

• 1 tablespoon extra virgin olive oil


• a big pinch of salt


• 1/2 pound potatoes, skin on, cut 1/4-inch pieces


• 4 cloves garlic, chopped


• 1/2 large yellow onion, thinly sliced


• 5 cups chicken or vegetable stock


• 1 1/2 cups white beans, precooked or canned (drained & rinsed well)


• 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons


• 1/2 cup Parmesan cheese, freshly grated

Instructions

1. Warm the olive oil in a large thick-bottomed pot over medium-high heat.


2. Stir in the salt and potatoes.


3. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes -  uncover to stir a couple times.


4. Stir in the garlic and onion and cook for another minute or two.


5. Add the stock and the beans and bring the pot to a simmer.


6. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up .


7. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting.


8. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...


9. Serve drizzled with a bit of olive oil and a generous dusting of cheese.

3.2.2885

Recipe Source: 101 Cookbooks

Hearty Hunter's Stew with Ghostly Mashed Potatoes

I found this darling idea in the Taste of Home Halloween magazine.  As soon as I saw it, I knew my 4-year old would be delighted...and I was not disappointed!  He thought it was the coolest thing in the world to see a ghost rising out of his stew!  Thanks to that ghoulish apparition, he ate most of his dinner that night. Not a regular occurrence by any means!  You could easily make ghosts top your favorite stew recipe but in case there are those of you that would like to try something new, here is a delicious new recipe I tried out.  Since I knew I would be using mashed pototaes for the ghosts, I cut out the potatoes and used extra rutabagas.  Hope you enjoy this fun and deliciously spooky twist on a classic!

Hearty Hunter's Stew
submitted by Brittany ~ The Sister's Cafe

2 lb boneless beef chuck roast, cut in 1-inch cubes
2 Tb canola oil
4  cups water, divided
1 can diced tomatoes
2 medium onions, cut in wedges
2 celery ribs, sliced
2 tsp Worchestershire sauce
2 bay leaves
2-3 tsp salt
1/2 tsp pepper
6 medium carrots, quartered
2 large rutabagas, peeled and cubed
1 cup frozen peas
1 Tb cornstarch
3 lbs potatoes (8 medium), peeled and cubed
3/4 cup sour cream
1/2 cup butter, cubed
1/2 tsp salt

In a heavy pan, brown meat in oil over medium heat.  Add 3 1/2 cups water scrape to loosen any browned drippings from pan.  Add undrained can of tomatoes, onions, celery, Worchestershire sauce, bay leaves, salt and pepper.  Bring to a boil.  Reduce heat; cover and cook for 2 hours, stirring occasionally.

Discard bay leaves; add the carrots and rutabagas.  Cover and cook for another hour.

Stir in peas; cook for 10 minutes. (Reserve 16 peas for ghost eyes)  Combine cornstarch with 1/2 cup water until smooth; stir into stew. Bring to boil. Cook and stir for 2 minutes or until thickened.

About 30 minutes before serving, place potatoes in a large saucepan  and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.  Drain. Return the potatoes to pan; add sour cream, butter and salt.  Mash until smooth.  Place mashed potatoes in a large resealable plastic bag; cut a 2 inch hole in one corner.  Pipe ghost potatoes onto stew; garnish with reserved peas.

Yield: 8 servings

recipe source: adapted from Taste of Home Magazine

**Mindy and I both tried out these cute ghosts. She used the original instructions for making the mashed potato ghosts and that is her picture above.  When I made them for my family I was lazy and thought to try a short cut... good old Betty Crocker Butter and Herb mashed potato packet! I thought the flavored potatoes would be tasty and it sounded so much easier! However, as you can see from my own picture below, the ghosts did not turn out nearly as cute.  The instant mashed potatoes were much thinner and hard to smooth out into a ghost shape.  They were also not white!!  However, my kids didn't notice and it saved me a lot of time and hassle. So either way works!

Chili

This is my mother-in-law, Michel Walker's recipe,  and my personal favorite version of classic chili. The first time I had this was at my in-law's cabin in Idaho, and I was amazed by how delicious it was!  By the way, Fritos and sour cream are a must!  I use my food storage pinto beans with this recipe, but you can also use canned pinto beans. I serve this around Halloween-time every year.  I particularly like to serve it with Brittany's JalapenoCheddar Cornbread. It is the moistest and tastiest cornbread I've ever had. Yum!

Chili
Submitted by Erin  ~ The Sisters Cafe

2 to 2 1/2 pounds ground beef
2 medium onions, diced
3 cups of dry pinto beans, soaked overnight (or 3 large cans (29 ounces each) pinto beans, drained)
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
1/2 cup water
1 1/2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1-2 teaspoons salt
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 bay leaves
Cheddar cheese, Fritos, and sour cream, for serving

Measure three cups (which is 1 ½ lbs) of pinto beans out and look through them for small pebbles. Rinse them off, and place them in a large bowl.  Soak the dry pinto beans in about 15 cups of water. Measuring the water is not necessary; just add water until they are covered by a few inches of water on top. In the morning, the beans will have absorbed a lot of the water. Rinse the beans and place in a large pot with plenty of fresh water and simmer for 2 hours with the lid cracked.  *Instead of using dry pinto beans, you may use 3 (29-oz) cans of pinto beans. One 29-oz can is equal to 3 cups of cooked beans, or 1 cup of dry beans. Beans triple in volume after being cooked.*

After beans are cooked, drain liquid reserving about ½ cup of liquid, and set beans aside. In the same pot, brown the hamburger and onion. Drain grease. Add all remaining ingredients, including the cooked beans, and stir to combine.  Bring to a boil over medium-high heat, then reduce heat and simmer for 1-4 hours, stirring occasionally. Serve topped with shredded cheddar cheese, a handful of Fritos, and a dollop of sour cream.

Chicken Dumpling Soup

**The GIVEAWAY for the Gathering of Friends Cookbook is now closed. The winner will be announced tomorrow! Tune in for another GIVEAWAY on Monday! **

Chicken and dumplings is one dish that really warms the soul. Talk about comfort food! This recipe has the traditional chicken and dumpling component but adds some vegetables to make a rich and flavorful soup. The homemade dumplings are fantastic too. I absolutely love this soup! Whenever I get a head cold, or the rain won't let up, or my family just needs a comforting, delicious meal, I make this. Every person just gobbles it down - even my little 12 month old was saying "mmmm" with every bite last night! :) Hope you enjoy!
Chicken Dumpling Soup
submitted by Brittany ~ The Sisters Cafe

To make the broth:

1 whole chicken

1 tsp celery salt

1 tsp onion salt

2 quarts water

Combine everything in a stockpot. Bring to a boil, then simmer for 1.5-2 hours. Debone chicken, discard everything but meat. Skim the fat off the broth. Strain the broth and return to pot.

**There is a cheater method to this part that tastes almost (if not just) as good. Use 2 quarts of previously made chicken broth (or store bought) and one whole rotisserie chicken. Just debone the rotisserie chicken and skip this first step "To make the broth".**

To make the dumplings:

2 beaten eggs

1 cup flour

1 tsp salt

1 tsp baking powder

Mix together until a soft dough ball forms. Roll out on floured surface until <1/8 inch thick. Using a pizza cutter, cut into 3x1 inch rectangles. Of course this part is not scientific - just estimate the size of the noodles!

Add to the broth:

2 celery stalks, sliced

4 carrots, sliced

1 onion, chopped

1 1/2 cups frozen peas

Bring everything to a boil. Add the noodles by dropping in one at a time. Stir once gently. Simmer for 20 minutes while making the cream sauce.

To make cream sauce:

1/2 cup butter

1/2 flour

3 cups milk

Melt the butter in a saucepan over medium-low. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve.

Sweet Chili Tortilla Soup

This soup is amazing, and even better, I would definitely place this soup in the "very good for you" category. I'm pretty sure this flavorful soup could probably be squeezed into almost any diet (except the crazy ones obviously:). So if you're currently in the category of "I'm watching what I eat" or even if you're just trying to be healthy, this soup is for you! In fact, Mom actually passed this recipe along to me. She received it from a friend whose husband is on a strict low-carb, diabetic diet. I would have been skeptical, if it hadn't been Mom passing it along, but it was great. Obviously if you're counting calories, you're going to want to go really light on the tortilla strips and garnishes and cut out the olive oil...don't worry this soup can stand on it's own two feet. Otherwise, I say throw 'em on there baby. I do recommend adding the ancho chili, it adds a delicious unique flavor. Ancho chilies are a mild, fruity chili that is just the dried form of poblanos, and are the sweetest of all dried chilies. You may be able to find them in your local grocery store. If not, you should be able to find them in your local Mexican market for super cheap. Eat up!

Sweet Chili Tortilla Soup

Submitted by Amy ~ The Sisters Cafe

1 dried ancho chili
1/2 cup boiling water
2 T. olive oil
3 boneless, skinless chicken thighs (or breasts, or equivalent amount of rotisserie chicken)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large onion, chopped (about 2 cups)
2 carrots, peeled and sliced into 1/2 inch coins (or equivalent baby carrots)
2 stalks celery, cut into 1/2-inch slices
3 garlic cloves, peeled and quartered
2 t. ground cumin
6 cups chicken broth (or stock)
3 cans (14.5 oz each) chopped tomatoes
1/2 cup loosely packed cilantro leaves (I probably use a little more)
10 corn tortillas, for frying
For garnish use any of the following:
Sliced avocado

Crumbled queso fresco, or shredded Cheddar or Monterey Jack cheese
Sour cream
Salsa
Lime wedges
Cilantro

1. Place chili in a small, heatproof bowl; pour boiling water over and let soak 30 minutes. Drain; remove stem and seeds. Slice into 1/2 inch strips and set aside.

2. In a large soup pan, heat olive oil over medium high heat. Add chicken; season with salt and pepper. Brown on both sides, about 10 minutes total. Add onion, carrots, and celery. Continue to cook about 8 minutes, stirring often. Add garlic and cumin and cook an additional 2 minutes. Add broth, reserved chili, tomatoes, and cilantro and bring to a boil. Reduce heat and simmer about 15 minutes. With your hands, tear 3 tortillas into 2-inch strips and add to the soup. Continue to simmer about 15 minutes.

3. With a slotted spoon, remove chicken to a cutting board; take soup off heat. With a immersion blender, puree soup until smooth (I just use my regular blender and it works fine or you can puree the soup in small batches in a food processor fitter with knife blade). Return to pan. With two forks, shred chicken; return to soup. Season soup to taste with salt and pepper.

4. Slice remaining tortillas with a pizza cutter into 1/4-inch strips. In a small saucepan, heat 1.5 inch canola oil until very hot. Fry tortilla strips until crisp, about 1 minute. With a slotted spoon, remove strips to a paper-towel-lined plate and season with salt. Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes.

*If watching calories, try baking the tortilla strips until crisp, instead of frying them. Cut them up, place them on a baking sheet, sprinkle them with salt and pop them in the oven. I personally haven't made them this way yet, so I'm not sure how long to cook them, but I'm sure it would be great! Let us know if you try it this way:)

DON'T FORGET TO ENTER THE GIVEAWAY HERE!!