I adapted this from I Hear Exercise Will Kill You to make it dairy and soy free AND to make it faster and easier to make.
2 large sweet potatoes -- poke holes and cook in the microwave
2 chicken breasts -- mine were pre-cooked and frozen, cut into bite-sized pieces
Sautee 1 diced medium onion, 4 minced garlic cloves and 1 minced jalapeno in olive oil in a soup pot.
Scoop sweet potatoes (cut into bite-size pieces and scoop out, discard skins) into the pot. Add 2 cups of water, 3 chicken bouillon cubes and 1/2 tsp onion salt. Begin to simmer then add 1 cup coconut milk, cooked chicken and 1 can of corn. Let simmer for 10-15 minutes. Serve with rolls or breadsticks.
Makes 6 servings. It only took about 30 minutes to make, including simmer-time.
Our jalapeno was pretty spicy so our soup had a lot of kick! I have had to add a couple of jalapenos before for flavor when it was a less spicy jalapeno. The coconut milk also gave it a curry flavor.
We didn't put in the full amount of chicken and we usually make it without chicken. This would be a good recipe to use rotisserie chicken in.
UPDATE - Preferred way to make (even though it's one extra pan to wash):
-Peel sweet potatoes, chop and boil in water while preparing the rest
-Sautee onion, jalapeno and garlic in butter (or olive oil)
-When onion starts to brown, add 2 cups of water from potato pot and 3 chicken bouillon cubes
-Drain remaining water from potatoes, add potatoes, mush a little with a potato masher but leave some chunks (omit chicken)
-Add 1 cup half and half and can of corn, simmer for 10 minutes
Saturday, October 19, 2013
Thursday, October 17, 2013
White Bread for Breadmaker (Dairy and Soy Free)
1 cup warm water
3 Tbsp canola oil
1/4 cup white sugar
1 1/2 tsp salt
3 cups bread flour
2 1/4 tsp active dry yeast
Add to breadmaker in the order listed. Makes 1 1/2 pound loaf. Bake on lightest crust setting
3 Tbsp canola oil
1/4 cup white sugar
1 1/2 tsp salt
3 cups bread flour
2 1/4 tsp active dry yeast
Add to breadmaker in the order listed. Makes 1 1/2 pound loaf. Bake on lightest crust setting
Sweet and Not-too Spicy Chicken
2 Tbsp oil
2 chicken breasts, bite-sized
4 garlic cloves, diced
1 onion, diced
1 bell pepper (I chose red)
2/3 can pineapple chunks (you can do all the chunks if you like lots of pineapple, I saved it to add to a smoothie later)
1/2 cup pineapple juice from the can
1/4 cup chicken broth (or 1/4 cup water and 1 bouillon cube)
3 Tbsp Thai sweet chili sauce (more for spicier)
1 Tbsp ketchup
1 1/2 Tbsp rice vinegar
3 Tbsp brown sugar
1/4 cup water
2 Tbsp cornstarch
Heat oil in pan on medium-high heat and begin cooking 2 Tbsp garlic and chicken. (Chicken would also be delicious battered, it's just faster to not do it.)
While cooking chicken: In a small bowl, mix pineapple juice, chicken broth, sweet chili sauce, ketchup, rice vinegar, and brown sugar.
Now back to the pan.... When chicken is mostly cooked, move to plate (will continue cooking while it sits). Add more oil to the pan if needed. Add 2 Tbsp garlic and onion. Saute for a few minutes and then add sauce from separate bowl and bell pepper. Cook for a few minutes (sorry it's not exact) and then add pineapple and chicken. Cook for a few more minutes and then add the water and cornstarch mixture. Cook for a few more minutes. Serve over rice.
Makes 6 servings.
-Nikki Adams
2 chicken breasts, bite-sized
4 garlic cloves, diced
1 onion, diced
1 bell pepper (I chose red)
2/3 can pineapple chunks (you can do all the chunks if you like lots of pineapple, I saved it to add to a smoothie later)
1/2 cup pineapple juice from the can
1/4 cup chicken broth (or 1/4 cup water and 1 bouillon cube)
3 Tbsp Thai sweet chili sauce (more for spicier)
1 Tbsp ketchup
1 1/2 Tbsp rice vinegar
3 Tbsp brown sugar
1/4 cup water
2 Tbsp cornstarch
Heat oil in pan on medium-high heat and begin cooking 2 Tbsp garlic and chicken. (Chicken would also be delicious battered, it's just faster to not do it.)
While cooking chicken: In a small bowl, mix pineapple juice, chicken broth, sweet chili sauce, ketchup, rice vinegar, and brown sugar.
Now back to the pan.... When chicken is mostly cooked, move to plate (will continue cooking while it sits). Add more oil to the pan if needed. Add 2 Tbsp garlic and onion. Saute for a few minutes and then add sauce from separate bowl and bell pepper. Cook for a few minutes (sorry it's not exact) and then add pineapple and chicken. Cook for a few more minutes and then add the water and cornstarch mixture. Cook for a few more minutes. Serve over rice.
Makes 6 servings.
-Nikki Adams
Thursday, October 10, 2013
Vegetable and Sausage Lasagna
Ingredients (in the order I added them to the pan):
3 Tbsp olive oil
4 garlic cloves, minced
1/2 large onion, diced
1 1/2 cup sliced mushrooms
salt and pepper
1 tomato, diced (optional, I had one that needed to be used and figured it would be good in here)
1 can of diced tomatoes (mine was Hunt's, seasoned with basil and oregano)
2 cups fresh, washed spinach
1 jar spaghetti sauce (make sure it is dairy-free and soy-free, most are dairy free unless they are cheesy kinds. But Prego is not so free, I'm not sure about Ragu... I used Kroger's Private Selection sauce and it was delicious!)
1 tsp sugar
2 tsp dried basil
1 tsp oregano
1/3-ish lb ground Italian sausage, cooked (I would recommend going with mild OR if you don't like the flavor of sausage, you can use ground beef OR omit it completely for a vegetarian lasagna)
Lasagna noodles (I used Barilla, and cooked the whole package but only needed probably 2/3 of the noodles)
Mozzarella cheese *I added this only to my husband's non-dairy lasagna
Instructions:
Saute garlic and onion in olive oil. When garlic is starting to brown and onion is starting to go clear, add mushrooms and saute until the mushrooms start to look like you want to eat them. Add some salt and pepper.
At this point, you have a couple of options. I did not want to use all of the sausage I bought but wanted to cook it all to freeze and use the next time I make this... SO, you can cook the sausage in a separate pan and add to the recipe later (that's what I did and how I will explain in the rest of the recipe) OR add the raw sausage to cook with your garlic and onion.
Add spinach and fresh tomato, cook for a minute or two, then add can of tomatoes. Let simmer for a few minutes, stirring occasionally.
Meanwhile, cook lasagna noodles in separate pot. Boil water and add noodles (should take 8-10 minutes depending on the type of noodle).
Back to the sauce: add spaghetti sauce, sugar, basil and oregano. Stir well and then add sausage. Allow to continue simmering until your noodles are cooked (or longer, doesn't matter).
In a 9x13 pan (or in my case, I used two 8x8 pans so I broke my noodles in half before cooking), layer sauce, noodles, sauce, noodles and sauce until you have used all your sauce. If it doesn't need to be dairy-free, add cheese in the layers and top with cheese.
Our oven was broken so I just heated it up to melt the cheese in the microwave (I used Pyrex since it is microwave-safe). If you use cheese, putting it in the oven will let it get the nice golden top...
-Nikki Adams
3 Tbsp olive oil
4 garlic cloves, minced
1/2 large onion, diced
1 1/2 cup sliced mushrooms
salt and pepper
1 tomato, diced (optional, I had one that needed to be used and figured it would be good in here)
1 can of diced tomatoes (mine was Hunt's, seasoned with basil and oregano)
2 cups fresh, washed spinach
1 jar spaghetti sauce (make sure it is dairy-free and soy-free, most are dairy free unless they are cheesy kinds. But Prego is not so free, I'm not sure about Ragu... I used Kroger's Private Selection sauce and it was delicious!)
1 tsp sugar
2 tsp dried basil
1 tsp oregano
1/3-ish lb ground Italian sausage, cooked (I would recommend going with mild OR if you don't like the flavor of sausage, you can use ground beef OR omit it completely for a vegetarian lasagna)
Lasagna noodles (I used Barilla, and cooked the whole package but only needed probably 2/3 of the noodles)
Mozzarella cheese *I added this only to my husband's non-dairy lasagna
Instructions:
Saute garlic and onion in olive oil. When garlic is starting to brown and onion is starting to go clear, add mushrooms and saute until the mushrooms start to look like you want to eat them. Add some salt and pepper.
At this point, you have a couple of options. I did not want to use all of the sausage I bought but wanted to cook it all to freeze and use the next time I make this... SO, you can cook the sausage in a separate pan and add to the recipe later (that's what I did and how I will explain in the rest of the recipe) OR add the raw sausage to cook with your garlic and onion.
Add spinach and fresh tomato, cook for a minute or two, then add can of tomatoes. Let simmer for a few minutes, stirring occasionally.
Meanwhile, cook lasagna noodles in separate pot. Boil water and add noodles (should take 8-10 minutes depending on the type of noodle).
Back to the sauce: add spaghetti sauce, sugar, basil and oregano. Stir well and then add sausage. Allow to continue simmering until your noodles are cooked (or longer, doesn't matter).
In a 9x13 pan (or in my case, I used two 8x8 pans so I broke my noodles in half before cooking), layer sauce, noodles, sauce, noodles and sauce until you have used all your sauce. If it doesn't need to be dairy-free, add cheese in the layers and top with cheese.
Our oven was broken so I just heated it up to melt the cheese in the microwave (I used Pyrex since it is microwave-safe). If you use cheese, putting it in the oven will let it get the nice golden top...
-Nikki Adams
No Bake (No Dairy and No Soy) Cookies
These are almost gone the day after I made them. This is the first dessert I've had since going dairy and soy-free that I've truly enjoyed and kept going back for more. I think they taste even better when sandwiched between a couple of pretzels. The sweet and salty combination is yummy!
3 cups quick-cooking oats
1 cup natural peanut butter (check to make sure it is soy-free, next time I may use 3/4 cup)
2 cups sugar
1 cup coconut milk (next time I may try 3/4 cup next time)
4 Tbsp cocoa powder
1 tsp vanilla
Measure oats and peanut butter in a bowl, set aside.
In a small saucepan, bring sugar, coconut milk and cocoa to a boil and let boil for a minute and a half. Stir constantly so you don't burn it. Add vanilla and stir, then pour over oats and peanut butter. Stir until well-mixed.
Place spoonfuls of mixture on wax paper and let cool. Eat!
Ideally, they should harden... Mine didn't, which may have been the result of humidity, hot kitchen and also that the coconut milk and natural peanut butter don't have the same properties as cows' milk, butter and regular peanut butter. They also tasted sweeter to me than your traditional no bake cookies, probably because there is no salt added in the form of butter.
I slid my wax paper onto a cookie sheet and transferred it to the fridge. When I'm ready for a snack, I just peel a cool, delicious cookie off of the wax paper. Maybe next time I'll give the freezer a try.
3 cups quick-cooking oats
1 cup natural peanut butter (check to make sure it is soy-free, next time I may use 3/4 cup)
2 cups sugar
1 cup coconut milk (next time I may try 3/4 cup next time)
4 Tbsp cocoa powder
1 tsp vanilla
Measure oats and peanut butter in a bowl, set aside.
In a small saucepan, bring sugar, coconut milk and cocoa to a boil and let boil for a minute and a half. Stir constantly so you don't burn it. Add vanilla and stir, then pour over oats and peanut butter. Stir until well-mixed.
Place spoonfuls of mixture on wax paper and let cool. Eat!
Ideally, they should harden... Mine didn't, which may have been the result of humidity, hot kitchen and also that the coconut milk and natural peanut butter don't have the same properties as cows' milk, butter and regular peanut butter. They also tasted sweeter to me than your traditional no bake cookies, probably because there is no salt added in the form of butter.
I slid my wax paper onto a cookie sheet and transferred it to the fridge. When I'm ready for a snack, I just peel a cool, delicious cookie off of the wax paper. Maybe next time I'll give the freezer a try.
Saturday, October 5, 2013
Red Coconut Curry
2 Tbsp canola oil
2 chicken breasts, bite-size pieces
Heat oil and add chicken breasts. Cook until halfway done and put on a plate.
2 Tbsp canola oil
1 onion, diced
3 garlic cloves, diced
2 red potatoes, diced
1 bell pepper, diced
ginger
red pepper flakes
coconut milk (13.5 fl oz)
red pepper paste (we have Thai Kitchen and we think it isn't very spicy)
Heat oil, saute garlic and onion (and ginger if it is real ginger, if it's ginger powder add when you add the curry paste) for a few minutes on medium heat. Add 3 Tbsp red curry paste. Add potatoes and coconut milk. Sprinkle red pepper flakes (amount depends on how hot you want it) in. Add chicken. Let simmer for a few minutes. Add bell pepper. Continue to simmer for about 10 minutes.
Serve over rice.
2 chicken breasts, bite-size pieces
Heat oil and add chicken breasts. Cook until halfway done and put on a plate.
2 Tbsp canola oil
1 onion, diced
3 garlic cloves, diced
2 red potatoes, diced
1 bell pepper, diced
ginger
red pepper flakes
coconut milk (13.5 fl oz)
red pepper paste (we have Thai Kitchen and we think it isn't very spicy)
Heat oil, saute garlic and onion (and ginger if it is real ginger, if it's ginger powder add when you add the curry paste) for a few minutes on medium heat. Add 3 Tbsp red curry paste. Add potatoes and coconut milk. Sprinkle red pepper flakes (amount depends on how hot you want it) in. Add chicken. Let simmer for a few minutes. Add bell pepper. Continue to simmer for about 10 minutes.
Serve over rice.
Wednesday, October 2, 2013
Peanut Free Chewy Granola Bars
This recipe is copied and pasted from I Hear Exercise Will Kill You, with a couple of modifications.
I had a hard time getting my sauce to thicken the first time. I was not patient enough and did not wait long enough so my granola bars did not set like they should have but still tasted good. The second time I was patient and they turned out perfectly!
Peanut Free Chewy Granola Bars
1 cup coconut milk
1 cup maple syrup
2 tsp. vanilla
1/2 cup mini chocolate chips (I found some dairy, soy and nut-free mini chocolate chips!)
3 cupsbrown rice Rice Crispies (I used regular)
3 cups Quick oats
In a small sauce pan combine the coconut milk, maple syrup and vanilla. Cook on medium high heat. Stir continually. If you have a TV in your kitchen, now would be a good time to use it to help pass the time. After about 5 minutes of stirring the mixture will come to a boil...keep stirring. After about 10 minutes the mixture might start to look kind of frothy...keep stirring. After about 15 minutes the mixture might start to look a bit thicker as you are stirring on the bottom of the pan. If this is the case it's time to test your mixture. Drop a small drop of the mixture onto your stove. If it looks really runny then you need to keep stirring with the heat on. If the drop looks kind of rounded and a bit more solid then it might be done. Let the drop cool for a few seconds and feel it with your finger. If the drop feels kind of runny then put the mixture back on the heat and keep stirring for a few more minutes. If the drop feels kind of like a light taffy then it is done. Remove the mixture from the heat and set aside for about 5 minutes to cool slightly.
In a large bowl mix your rice cereal and oats. When the maple syrup mixture has cooled for about 5 minutes, poor it into the bowl with the oats and rice cereal. Mix the syrup in really good. Add in your mini chocolate chips or dark chocolate pieces. Grease a 9x13 pan and spread your oats into the pan. Press everything down really well. Put the pan in the fridge for about 30 minutes to solidify everything. Cut into the sizes that you want and store the bars in an airtight container. Enjoy!
I had a hard time getting my sauce to thicken the first time. I was not patient enough and did not wait long enough so my granola bars did not set like they should have but still tasted good. The second time I was patient and they turned out perfectly!
Peanut Free Chewy Granola Bars
1 cup coconut milk
1 cup maple syrup
2 tsp. vanilla
1/2 cup mini chocolate chips (I found some dairy, soy and nut-free mini chocolate chips!)
3 cups
3 cups Quick oats
In a small sauce pan combine the coconut milk, maple syrup and vanilla. Cook on medium high heat. Stir continually. If you have a TV in your kitchen, now would be a good time to use it to help pass the time. After about 5 minutes of stirring the mixture will come to a boil...keep stirring. After about 10 minutes the mixture might start to look kind of frothy...keep stirring. After about 15 minutes the mixture might start to look a bit thicker as you are stirring on the bottom of the pan. If this is the case it's time to test your mixture. Drop a small drop of the mixture onto your stove. If it looks really runny then you need to keep stirring with the heat on. If the drop looks kind of rounded and a bit more solid then it might be done. Let the drop cool for a few seconds and feel it with your finger. If the drop feels kind of runny then put the mixture back on the heat and keep stirring for a few more minutes. If the drop feels kind of like a light taffy then it is done. Remove the mixture from the heat and set aside for about 5 minutes to cool slightly.
In a large bowl mix your rice cereal and oats. When the maple syrup mixture has cooled for about 5 minutes, poor it into the bowl with the oats and rice cereal. Mix the syrup in really good. Add in your mini chocolate chips or dark chocolate pieces. Grease a 9x13 pan and spread your oats into the pan. Press everything down really well. Put the pan in the fridge for about 30 minutes to solidify everything. Cut into the sizes that you want and store the bars in an airtight container. Enjoy!
Sunday, September 29, 2013
Sweet and Sour Chicken (non-battered)
2 tablespoons canola oil
2 chicken breasts, diced into chunks
salt and pepper
3 cloves garlic, diced
1 onion
1 bell pepper (any color, I used red)
Cook chicken, onion and garlic in the oil. While cooking chicken, prepare the sauce. When chicken is almost cooked through, add the peppers.
Sauce:
In a small sauce pan, combine all of these ingredients and bring to a boil.
1/2 cup pineapple juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup water
2 chicken boullion cubes
1 tsp ginger (if using fresh minced ginger, cook with the chicken, garlic and onions)
4 tsp cornstarch mixed with 4 tsp water
Add 1 cup of diced pineapple to the chicken mixture and pour sauce over top. Allow to simmer, stirring occasionally for 5-10 minutes. Serve over rice.
(Can add food coloring or ketchup for the red/orange color associated with sweet and sour.)
2 chicken breasts, diced into chunks
salt and pepper
3 cloves garlic, diced
1 onion
1 bell pepper (any color, I used red)
Cook chicken, onion and garlic in the oil. While cooking chicken, prepare the sauce. When chicken is almost cooked through, add the peppers.
Sauce:
In a small sauce pan, combine all of these ingredients and bring to a boil.
1/2 cup pineapple juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup water
2 chicken boullion cubes
1 tsp ginger (if using fresh minced ginger, cook with the chicken, garlic and onions)
4 tsp cornstarch mixed with 4 tsp water
Add 1 cup of diced pineapple to the chicken mixture and pour sauce over top. Allow to simmer, stirring occasionally for 5-10 minutes. Serve over rice.
(Can add food coloring or ketchup for the red/orange color associated with sweet and sour.)
Sunday, April 14, 2013
Egg Salad
I make this about once a year, to use up the hard-boiled Easter eggs.
6 hard-boiled eggs, diced
1/2 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/4 tsp black pepper
1/4 tsp salt
Combine ingredients and refrigerate until ready to eat. Serve on bread as a sandwich. Makes3-4 sandwiches.
6 hard-boiled eggs, diced
1/2 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1/4 tsp black pepper
1/4 tsp salt
Combine ingredients and refrigerate until ready to eat. Serve on bread as a sandwich. Makes3-4 sandwiches.
Uncle Turkey's Chicken Marinade
4 large chicken breasts, quartered (or smaller)
3/4 cup oil
3/4 cup soy sauce
1 1/2 cups grape juice
Garlic powder to taste
Mix marinade ingredients, reserve some to brush on the chicken while barbecuing. Place remaining marinade in a gallon ziploc bag with the chicken. Let marinate in fridge overnight. Grill and enjoy!
Credit to Wayne Magnusson (aka Uncle Turkey)
Barbecue Beans
I don't like baked beans but really liked these! I combined several recipes I found online and the measurements on here are approximately what I used. I'll have to make it again to get completely accurate measurements.
3 (14oz) cans of pork and beans in tomato sauce
1 cup of your favorite barbecue sauce
3/4 cup brown sugar
1 large onion
1-2 bell peppers (I prefer to use a non-green one)
1/2 tsp chili powder
12 oz cooked, chopped bacon
1/4 cup water
Put all ingredients in crock pot and cook on low 4-5 hours. If there's too much liquid, leave the lid off for the last hour.
3 (14oz) cans of pork and beans in tomato sauce
1 cup of your favorite barbecue sauce
3/4 cup brown sugar
1 large onion
1-2 bell peppers (I prefer to use a non-green one)
1/2 tsp chili powder
12 oz cooked, chopped bacon
1/4 cup water
Put all ingredients in crock pot and cook on low 4-5 hours. If there's too much liquid, leave the lid off for the last hour.
Sunday, February 3, 2013
40 Minute Rolls/Hamburger Buns
Ingredients
IngIn
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water (110° to 115°)
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour
Directions
- In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
- Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Nutritional Facts 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.
Sunday, January 20, 2013
Garlic Butter
This is very yummy!!
Christy
Wednesday, January 16, 2013
Sweet Pulled Pork
Put pork loin or pork chops in crockpot.
Add 1/2 cup brown sugar and 1 cup salsa. (adjust if bigger pork loin)
Cook all day.
Shred pork with forks.
Add water if needed.
Delicious!!
from Jeremy
Add 1/2 cup brown sugar and 1 cup salsa. (adjust if bigger pork loin)
Cook all day.
Shred pork with forks.
Add water if needed.
Delicious!!
from Jeremy
Monday, January 14, 2013
Loaded Potato Soup
Number of Servings: 8
Ingredients
- Soup:
2 teaspoons canola oil
1 large onion, chopped
2 cloves garlic, smashed and chopped
3 stalks celery, chopped
1 yellow bell pepper, chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
5 Russet potatoes, peeled and diced
1 quart homemade or low sodium chicken or vegetable stock
1 bay leaf
1 ear corn cooked or 1/2 cup frozen kernels
1/4 teaspoon cayenne pepper
Toppings:
8 cherry tomatoes, diced
2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 167.9
- Total Fat: 2.1 g
- Cholesterol: 2.0 mg
- Sodium: 49.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 4.5 g
- Protein: 4.9 g
Directions
This is not your traditional potato soup recipe. This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt.
Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.
After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.
Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese.
Serving Size: Makes 8 one-cup servings.
Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.
After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
If you want a thinner soup, add more stock.
Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese.
Serving Size: Makes 8 one-cup servings.
Nutritional Info
Creamy Chicken Tomato Soup
Creamy
Chicken Tomato Soup
1 onion
2 cloves
garlic
3 stalks
celery
2 cups bell
peppers (any color)
3 cups baby
carrots
3 cups cooked,
shredded chicken
6 cans (14.5
oz) diced tomatoes
2 cans (12
oz) tomato paste
Cholula Hot Sauce
Cajun
Seasoning
Salt
Pepper
Cheese
Sour Cream
Saute onion,
garlic, celery, bell peppers until tender.
Steam
carrots in microwave about 5 minutes until soft.
Blend everything
carefully and return to pan.
Blend
tomatoes and tomato paste and add to pan.
Add shredded
chicken.
Season with
salt, pepper, Cajun Seasoning, and Cholula Hot Sauce.
Heat and serve in bread bowls.
Garnish with
cheese and sour cream.
Christy Perkins
Wednesday, January 2, 2013
Viva la Chicken
6 Cans Cream of Chicken soup (10 3/4 oz.)
1 Jar Salsa (4 lb)
4 Chicken Breasts (cooked and cubed)
2 Cans Green Chili Enchilada Sauce (large)
1 Can (Enchilada) Milk
Mix all together in pan.
Stir in to mixture, 2 bags (13 oz) crushed tortilla strips
Top with Cheese
Cook 1/2 hour at 350*
Christy Perkins
1 Jar Salsa (4 lb)
4 Chicken Breasts (cooked and cubed)
2 Cans Green Chili Enchilada Sauce (large)
1 Can (Enchilada) Milk
Mix all together in pan.
Stir in to mixture, 2 bags (13 oz) crushed tortilla strips
Top with Cheese
Cook 1/2 hour at 350*
Christy Perkins
Hot Chocolate
10 Cups Powdered Milk or 1 lb. Box
3 Cups Powdered Sugar
6 Cups Nestle Quik
3 Cups Creamer
Mix together in large container.
Add 1/3 cup mix to 1 cup hot water.
Christy Perkins
3 Cups Powdered Sugar
6 Cups Nestle Quik
3 Cups Creamer
Mix together in large container.
Add 1/3 cup mix to 1 cup hot water.
Christy Perkins
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