Chicken veggie soup

I always thoughts that soups were hard to make. Then one thanksgiving my MIL taught me how to make turkey soup from the carcass and leftovers. I have been making it ever since. I have since learned that there are easier waysto make soups, that are much quicker. Tonight in about a half hour I made a great chicken veggie soup.

6 chicken tenderloins (about one per person)
6-7 cups water and 6-7 bouillon cube or you can use bottled or canned chicken stock the cubes are just the cheapest
2 bags mixed frozen veggies peas, carrots, green beans,corn
5 peeled diced potatoes
1 T parsley flakes
1 T dried diced onions
Salt and pepper to taste

Bring water with bouillon and chicken(or stock) to boil, add all other ingredients
Let simmer until chicken and potatoes are done, remove chicken and cut into chunks return to soup.
Due to lack of timing I served it tonight with bread and butter, If Brian was home I would have also severed it with cheese and sour cream which he likes to add to soups.


Most of the kids said it was a make again.

Moroccan Beef /turkey Meatball Tagine

Moroccan Beef /turkey Meatball Tagine
From Bon Appetit

Brian came home from the dentist last week with the magazine and ask me to try some of the meat ball recipes. We loved this one... well Brian and I did, the kids might come around next time. It is a little different.

Meatballs
1 1/2 lb ground beef (I used turkey)
1/3 c coarsely grated onions
1/3 c bread crumbs
1/4 c chopped fresh cilantro
1 egg
2 cloves garlic minced
1 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp coarse kosher salt
1/4 tsp ground ginger

mix all ingredients together and form in to 1 1/2 in balls. Set aside.



Stew
1 T olive oil
3 1/2 C chopped onions
4 cloves garlic minced
2 cinnamon sticks
1 tsp turmeric
1/8 tsp saffron thread
2 c beef broth
1 14.5 oz can chopped tomatoes in juice
1/4 c golden raisins
2 c 1/2 in thick carrots sliced (cut diagonal)
1/4 c chopped fresh cilantro
1 5 oz package baby spinach leaves

Stew
In oven safe pot heat oil, Add onions, saute about 15 min. Add garlic, cinnamon turmeric and saffron stir 2 min. Add broth, tomatoes with juice and raisins. Preheat oven to 350. Bring stew to simmer. Add Carrots. Carefully submerge meatball. sprinkle 1/4 c cilantro on top. Cover, place in oven. Heat until carrots and meatballs are cooked, about 35 min. Sprinkle spinach over stew, cover and bake until spinach wilts about 5 min. Gently stir in spinach careful not to break meatballs. Remove cinnamon sticks.

Couscous

2 T olive oil
2 cloves garlic minced
1/2 tsp turmeric
1 2/3 c water
1 tsp finely grated lemon peel
1/2 tsp coarse kosher salt
1 1/2 c plain couscous
1/4 c chopped fresh cilantro
2 T fresh lemon juice

Heat oil in med sauce pan, add garlic and turmeric, stir 1 min. Add water, lemon peel, and salt.Bring to boil. Remove from heat add couscous. Let stand 5 min. Fluff with fork and mix in cilantro and and lemon juice. Season with pepper and course salt.


Serve stew over couscous.

Ham Potato Chowder

Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.

Broccoli-Cheese Soup

Broccoli-Cheese Soup

1 1/2 lbs fresh broccoli or 2 10oz packages frozen chopped broccoli
3 T butter
1/4 c chopped onions
1 T flour
2 C chicken broth
2 C half and half
1 tsp salt
1/4 tsp nutmeg
1 C grated cheddar cheese

wash and chop broccoli, steam, until tender
Melt butter in heavy sauce pan, add onions cook until clear. Stir in flour to make roux. Slowly add broth and cream. Stir and cook until thicken over med heat. Add salt, nutmeg and broccoli. Just before serving stir in cheese.
Makes 6 servings

Tortilla Soup

3-4 Chicken breasts
2 can 14 oz black beans
2 can Mexican stewed tomatoes
1 can tomato sauce 14 oz
1 c salsa
1 can chopped chilies
Tortilla chips
Cheese

Combine first 6 ingredients in crook pot on high for 4 hours or low 8 hours

Shred chicken before serving
Serve over chips topped w/ cheese or chip on the side
You can also drain juice and make chicken tacos

Chicken Chili

2/11 ACR Coffee Group 2003 Award Winning Chili AND 2007 "most unusual chili":)

3-4 Chicken breasts, boneless/skinless
2-4 cans northern beans, not drained
1 can Mexican style stewed tomatoes
1 small can chopped green chilies
1-2 tsp chili powder
4 oz pepper jack cheese, cubed
4 oz monterey jack cheese, cubed
1 onion chopped
1 fresh jalapeno chopped(deseeded)
cayenne pepper, salt, pepper to taste
1- 8oz sour cream


1. Saute' chicken in olive oil with onion and jalapeno
2. Shred chicken and put all ingredients(except sour cream) including onion and jalapeno into crock pot.
3. cook on low for at least 3 hours
4. add sour cream the last 1/2 hour to hour

*it is best when sits overnight in fridge and than reheated for a few hours the next day.
*I have never had this problem, but if it is too thick, may add some chicken broth.