Creamy White Chicken Chili
a la Mel's Kitchen Cafe

1 T oil
1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces (leave whole for crock pot method)
1/2 c chopped onion
1 1/2 t garlic powder, or 2 cloves fresh garlic, finely minced
2 cans (15.5 ounces each) Great Northern beans =, or cannellini beans, rinsed and drained
1 3/4 c chicken broth (14.5 oz can) 
2 cans (4 oz each) chopped green chilis
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream
fresh cilantro, for garnish
shredded cheese, tortilla chips, other toppings

Stovetop: in 4-5 quart pot, heat the oil over medium heat. add the chicken, onion, and garlic. Cook, stirring occasionally for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't completely cooked) 
Add the beans, broth, chilis, and spices. Bring the mixture to a simmer and cook, uncovered, for 15-30 minutes. Remove from heat, stir in sour cream and cream. Garnish with toppings. 

For Crock Pot: Place chicken in whole, adding onions, garlic, beans, chilis and spices. Reduce the chicken broth to 1 1/2 c and add to slow cooker. Cook on low for 5-7 hours. 
Shred or cut up chicken. Mix together cream and sour cream in a separate bowl, and add to crock pot. Garnish to serve. 

Perfect Potato Soup
a la The Pioneer Woman

6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
1/2 cup Heavy Cream
1/2 teaspoon Salt, More To Taste
Black Pepper To Taste 
1/2 teaspoon Cajun Spice Mix 
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Sunday Night Stew 
a la the Pioneer Woman

STEW
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces, weight Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
Several Dashes Worcestershire
1/2 teaspoon Sugar
4 whole Carrots, Peeled And Diced
2 whole Turnips, Peeled And Diced
2 Tablespoons Minced Fresh Parsley
Mashed Potatoes
5 pounds Russet Potatoes (peeled)
1 package (8 Ounce) Cream Cheese, Softened
1 stick Butter, Softened
1/2 cup Heavy Cream
1 teaspoon Seasoned Salt
Salt And Pepper, to taste

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
MASHED POTATOES
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

chef's note: i made this tonight, and used potatoes instead of turnips, and obviously omitted the mashed potatoes. this will definitely be a family favorite. 

pasta e fagioli
a la farm girl in the suburbs

1 lb. ground beef

1 small onion, diced

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 quart of tomatoes (or 2 14.5 oz. diced tomatoes)

1 15-oz. can red kidney beans (w/ liquid)

1 15-oz. can Great Northern Beans (w/ liquid)
1 15-oz. can tomato sauce

1 T. white vinegar

1 ½ t. salt

1 t. oregano

1 t. basil

½ t. pepper

½ t. thyme

½ lb. Ditali pasta

1.  Brown the ground beef in a large stock pot or Dutch Oven over medium heat.

2. Add the onion, carrot, celery, and garlic, and saute for 10 minutes, until vegetables are tender.

3. Add remaining ingredients, except pasta, and simmer for 1 hour, stirring often.

4. At 50 minutes into simmer time, cook the pasta according to package directions, until al dente.  Drain the pasta and add to the pot of soup.

5. Simmer for 5-10 minutes and serve.  Top with freshly grated Parmesan cheese.

Simple, Perfect Chili
a la Pioneer Woman

2 lbs ground beef
2 cloves garlic, chopped
1- 8oz can tomato sauce
2 T chili powder
1 t cumin
1 t organo
1 t salt
1/4 t cayanne pepper
1/4 c masa harina
2-  15oz cans beans

brown meat and garlic. drain fat, add tomato sauce and spices. simmer low for 1 hour. mix masa with 1/4 c water and mix in.
to eat right away, mix in beans and serve.
to freeze: place cooked beef/tomato/masa mixture in a ziplock in the freezer. defrost with a little water on stove, then add beans to serve.

chef's note: i didn't have masa harina, but i used cornmeal to give it that thickness and flavor.

Tortilla Soup 
a la mom

1 12oz can V-8 juice
1 can Ro-tel tomatoes (tomatoes and green chilies)
4-5 cilantro leaves
3/4 green bell pepper, chopped
1 small can tomato sauce
1 large onion, chopped
1 clove fresh garlic
1 large fresh tomato
4 can chicken broth
2 1/2 cans water
Toppings:
cooked chicken, cubed
tortilla chips, or fry your own
avacado, sliced
Monterey Jack cheese, grated
 tomato, chopped
onion, chopped
mozzarella cheese, grated
cilantro leaves

Liquify V-8, tomatoes, cilantro, bell pepper, tomato sauce, onion and garlic in blender. (note: you can leave this overnight in the fridge to enhance the flavor.) Add chicken stock and water, and warm in a large pot.
To serve, put tortilla chips in bottom of bowl. Add whatever toppings you want, then cover with soup. I recommend a large bowl.

Crock Pot Minestrone Soup
a la Mom

1/2 onion, chopped
1 c carrots, chopped
1 celery stalk chopped
2 cloves garlic, minced
1 (28oz) can diced tomatoes
1 (15oz) can white beans, drained and rinsed (cannellini or navy)
3 c fat free chicken broth
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 T chopped fresh basil
1/4 c chopped fresh Italian parsley leaves
salt and fresh pepper
1 med zucchini, chopped
2 c chopped fresh or frozen (defrosted) spinach
2 c cooked small pasta like ditalini or elbows (al dente)
extra Parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, cheese rind, salt and pepper. Cover and cook on low for 6-8 hours. Forty minutes before soup is done cooking, add zucchini and spinach. Cover and cook 30 minutes more. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan cheese rind, and season to taste with salt and pepper.

Butternut Squash and Apple Soup
a  la the Barefoot Contessa

2 T unsalted butter
2 T good olive oil
4 c chopped yellow onions (3 large)
2 T mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t Kosher salt
1/2 t freshly ground black pepper
2 c water
2 c good apple cider or juice

Warm butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel squash, cut in half and remove seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups water to the pot. Bring to boil, cover and cook over low heat for 30-40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Chef's note: with both the sweet apples and cider, this soup can get quite sweet. I would suggest a more tart apple to balance it out. And I just used a blender since I don't have a food processor. I suggest pairing it with something like biscuits, or another salty bread.

Creamy Tomato Soup with Basil
a la  Carlie

2 stalks chopped green onion
2 garlic cloves, minced
olive oil
1 can (28 oz) crushed tomatoes
10 oz chicken broth
1 1/3 c water
2 T fresh minced basil
pepper to taste
1/2 c heavy whipping cream

Saute onion and garlic in oil until tender. Puree or blend the tomatoes with broth, add with water and pepper to saute. Add basil, Bring to a boil, then reduce to simmer for at least 10 minutes. Add cream and heat through for just a couple minutes- don't let it boil.

Chef's note: Fresh basil is best, but you can use dried. Although, I would start with only 1 T.

Reuben Chowder
tweaked by Carlie

1 small onion, sliced
1 T olive oil
about 30 oz vegetable broth (or 2 14 1/2 oz cans)
14 1/2 oz (1 can) beef broth
2 t prepared horseradish
1 i Worcestershire sauce
1/2 t ground mustard
1/4 t celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinse and well drained
2 slices rye bread, cubed
4 slices swiss cheese

Saute onion in oil until tender. Bring veggie and beef broths to a boil, stir in horseradish, W sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low, cover and simmer for 10 minutes.
Ladle soup into 4 ovenproof bowls. Top with bread cubes and swiss cheese. Broil about 3-4 inches from heat for 2-3 minutes, or until cheese is melted.

Chef's note: I am not a fan of sauerkraut, but I do like Boar's Head version of it- it actually does taste like a vegetableand not just vinegar. I also used sourdough bread and provolone cheese instead. Delish.

Chili

a la Areta

1 1/2 lbs. ground beef or turkey

1 green pepper, chopped

1 can black beans

1 can pinto beans

1 can diced tomatoes, drained

1 can tomato sauce

1 cup frozen corn

1/2 c water

1 pkg taco seasoning

1 pkg ranch seasoning

 

 

Brown meat and drain. Add all ingredients to a big pot. Bring to a boil, and set to simmer for at least an hour. I leave mine in all day.

Corn Chowder with Chilies

a la Pioneer Woman

2 slices bacon, cut into 1/2 in chunks
2 T butter

1 1/2 yellow onion, diced

5 ears corn, shucked (about 4 cups)

2 whole Chipotle Peppers in Adobo Sauce, finely diced

1 whole 4 oz can green chilies

32 oz, fluid Low-Sodium Chicken Broth

1 1/2 c whipping cream

1/2 t Kosher salt, more or less to taste

3 T cornmeal or masa

1/4 c water

Slice corn kernals off the cob. Set aside.

Add bacon pieces in a pot over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3-4 minutes. Add butter and melt. Add corn. Stir for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to boil. Reduce heat to low.

Combine cornmeal (0r masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal and water. Cook for another 10 minutes.

Chef's note: those chipotle peppers are hot hot hot! 2 peppers was way spicy enough for me.

Butternut Squash Soup for the Crock Pot
a la Wendybird

1 medium onion, chopped
2 T butter
2 lbs butternut squash, peeled and cubed.
2 c water
4 cubes chicken bouillon
1/2 t marjoram
1/4 t black pepper
1/4 t red or cayenne pepper
1 package cream cheese, softened

Saute onions in butter until soft. mix all ingredients in crock pot, except cream cheese. cover an cook on low until squash is tender. puree in batches and return to pot. add cubed cream cheese. cover and cook 30 minutes more, then whisk in cream.

note: wendy usually doubles this, but doesn't double the cream cheese, maybe only 1 1/2 bricks. and you have to use the FULL FAT cheese since the lowfat will curdle and not blend well.

Summer Corn Chowder
a la Carlie

6 ears fresh corn
salt and freshly ground black pepper to taste
4 slices thick cut bacon, chopped in 1/4in pieces
1 onion, chopped
4 c low-fat milk
1 T cornstarch
1/4 c sliced fresh scallions (green part only)


Shuck the corn and scrape the kernals off (stand upright in bowl and slide down each side) and set aside. Put the cobs, 1 cup water and sprinkle of salt and pepper in a 4 quart pan with tight fitting lid over medium high heat. Bring to a boil, the turn to low and cook for 20 minutes.
Meanwhile, cook bacon until it starts to brown, 4-6 minutes. Add the onion and cook until tender, about another 5 minutes.
Remove cobs from stock and toss out. Add milk, corn kernals, bacon and onion to the soup. Bring to a boil, then lower to slow bubbles. Cook, uncovered, stirring frequently until the corn is tender, about 10 minutes.
Whisk cornstarch in small bowl with 2 T water until smooth. Add to soup, stir until the soup thickens, about 1 minute. Taste and adjust seasoning, garnish with scallions.

Substitutions:
Shore Style- ADd 1 cup scallops or small peeled shrimp, or combo of the 2 to the simmering soup, about 5 minutes after adding the corn.
Mexican Style- Along with corn kernals, add 1 large chopped tomato, some chopped jalepeno or a few danshes of Tabasco sauce. Garnish eat serving with grated cheese and chopped cilantro instead of scallions.

Grandma Bertoglio's Italian Soup
a la Carlie

1 1/2 lbs sweet Italian sausage
2 cloves garlic, minced
1 large onion, chopped
1 large can Italian tomatoes (progresso)
3 cans beef broth or bouillon cubes in water
1 1/2 c dry red wine or water
1/2 t basil leaves, crumbled
3 T chopped parsley
1 medium bell pepper, chopped
3 stalks celery, chopped
sliced mushrooms
3 c uncooked bowtie pasta
Cook sausage (take out of casing); break up. Add garlic and onion. Cook until tender. Add tomatoes, cut up. Add broth, wine and basil. Simmer 1 hour. Add pepper, celery, parsley and noodles. Cook until tender. Serves 6-8.
Try it with a bread bowl! this soup is so hearty and delicious.

chef's note: i have started cooking the pasta in a separate step and adding it, cooked, to the soup. uncooked, it seems to soak up too much of the liquid and make it more casserole-like.

Corn Chowder
a la Mimi's

1/4 c butter
6 T chopped onions
3/4 c chopped celery
2 1/2 c hot water
2 c cubed potatoes (1/2 in pieces)
3 c frozen corn kernels, thawed
2 T sugar
2 t salt
1 dash white pepper
3 T flour
1 quart half and half
Melt butter in large saucepan. Add celery and onion and saute for 5 minutes, just until soft.
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half and then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency, usually about 15 minutes.
Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk. If too thin, simmer for 5-10 minutes more.

Creamed Chard and Spring Onions
a la Tina

1 1 pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
3 spring onions, ends cut off, white and some green sliced into thin coins
3 T butter
3 T flour
1 1/4 c milk
salt and pepper
Wash your chard, but no need to dry it. Just put it in a pot over high heat. Cook, covered, with just the water clinging to the leaves, stirring occasionally, until wilted, about 6 minutes.
Pres or squeeze out excess liquid in many ways- use a cheesecloth, strainer with spatula to press out water, or wait until it is cool enough to squeeze with your hand.
Wipe out the large pot so you can use it again. Heat milk in small saucepan, stirring until warm. Keep warm. Meanwhile, cook onion, garlic and butter in large pot over moderately low heat, stirring occasionally, until softened, about 6 minutes.Whisk in flour and cook roux, whisking, about 3 minutes. Add warm milk in a slow stream, whisking constantly to avoid lumps, and simmer, whisking, until thickened, 3-4 minutes. Stir in chard, and salt and pepper to taste, and cook until heated through.
Note: You can swap cream or half and half for any portion of milk. You can also add a few tablespoons of Parmesan cheese.
To make with pasta: Use 1 3/4 c milk instead of 1 1/2. Stir in 1/4 c finely shredded parm cheese and save some for topping. It should be enough for 1/2 pound of pasta.

Cowboy Soup
a la Kristen

1 pound cooked/drained ground beef
1 can of each, do not drain:
chopped tomatoes
red kidney beans
white beans
white corn
1 package of each:
taco seasoning
ranch dressing
Add all ingredients, simmer for 30 minutes.
Serve with cornbread.