Soup

My Favourite Chili

By in Beef, Fall, GF Mains, Gluten Free, Main Dish, Soup 4 Comments Tags: , , , , ,

My Favourite Chili

This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.

I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I”ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn”t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else”s house and asked for the recipe, when I would make it at home, it would always come up lacking.

I”ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I”m extremely happy about this fact because it is one of my all time favourite meals.

This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.

If this chili wasn”t so filling I would probably eat the entire pot myself. It is that good.

Do you have a cooking/baking nemesis?

Favourite Chili

  • 1 pound lean ground beef

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1.5 teaspoons ground cumin

  • 1.2 teaspoon dried oregano

  • 2 cans (19 oz each) kidney beans

  • 1 can (28 oz) diced tomatoes

  • 1 cup beef broth

  • 1 can (4 oz) chopped green chilies

  • 1 cup corn (fresh, frozen or canned)

  • shredded cheese, sour cream and corn chips, to serve

Brown the beef, onion and garlic in a large sauce pot  or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.

Makes: 8 servings

Adapted from KraftCanada.

Two Recipes and A Baby

By in Life, Main Dish, Pork, Smithfield, Soup 14 Comments

two recipes

I’m sure many of you have guessed from my previous disclosure that I’ve had my baby. She came two weeks early so Grandma didn’t make it in time. We’ve spent the last week in zombie mode: changing diapers, feeding babies, getting every ounce of sleep that we can and trying to heal from a bit of a crazy delivery. I won’t go into great detail since this is primarily a food blog after all, but I will say that I arrived at the hospital just in time. I wasn’t there 40 minutes before I was holding her in my arms.

I actually took the photo of the rice casserole above while I was in labour. It may not be my best work but I was determined to get it done! :) That doesn’t mean the recipe isn’t delicious though. While I was in the hospital my post on Smithfield went live for Ham and Dumpling Soup. It is a delicious and comforting soup that’s perfect for snow days, especially if you keep some Homemade Bisquick Mix on hand in your fridge. Today I’m sharing my recipe for Ham, Broccoli and Rice Casserole along with a few tips on how to adapt recipes to suite your family or your fridge.

I’ll be taking the next couple of weeks off to adjust to my new family and spend some much needed time with my mom. Although, I will be popping up occasionally to share some of my posts for Smithfield and give a little update. Before I take my leave I’ll get to the part that you’re all waiting for.

Meet baby Allison.

Before


After

Yes, my poor baby girl had to be wrapped up in her brother’s baby blankets for the first week but Grandma brought lot’s of girly stuff from my family and friends at home so she is bathed in pink now. :)

I’m so excited to get to know this little person and am looking forward to sharing more of our adventures and eats with you soon.

Update: The posts are no longer active on Smithfield. But, I don’t want you to miss out so here are the recipes!

ham broccoli rice casserole

Ham Broccoli & Rice Casserole

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 2 cups chicken broth
  • 3 cups shredded cheese, divided
  • salt and pepper, to taste
  • 1/4 teaspoon dried thyme
  • 1 head broccoli florets, chopped (4 cups frozen, thawed)
  • 2 cups chopped ham
  • 3 cups cooked rice
  • 1/2 cup crushed cornflakes

Melt butter over medium heat in saucepan. Add onion and cook until softened. Stir in flour. Cook one minute. Slowly stir in chicken broth, making sure there are no lumps after each addition. Bring to a boil. Remove from heat and stir in 2 cups of cheese, thyme, salt and pepper.

Combine broccoli, ham and rice. Pour cheese sauce over all. Stir to combine. Spoon into a greased 9×13 pan or divide between 2- 9 inch baking dishes. Top with remaining 1 cup cheese and cornflakes.

Bake at 375ºF for 25-30 minutes or until top is bubbly and golden.

ham dumpling soup

Ham and Dumpling Soup

  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 5 cups water
  • 2 chicken bouillon cubes
  • 3 cups frozen vegetables (I used green beans and carrots)
  • 1/4 teaspoon dried sage
  • 1 cup chopped ham
Dumplings

  • 1 cup biscuit mix
  • 1/4 teaspoon dried sage
  • 1/3 cup milk

Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened. Whisk in flour until incorporated. Add water in small additions, whisking vigorously to combine after each addition. Once it is a smooth liquid instead of paste add remaining water all at once.

Stir in bouillon cubes and vegetables. Bring to a boil. Lower to a simmer and stir in ham and sage before adding dumplings.

To make dumplings: Stir together biscuit mix, sage and enough milk to make it a thick biscuit like consistency. Using two teaspoons drop batter into simmering soup. Allow to cook 10 minutes uncovered, then cover and simmer for an additional 15 minutes until dumplings are cooked through. Do not stir.

Serves: 4

 

Creamy Cauliflower Soup

By in Main Dish, Meatless, Soup 12 Comments

For those of you who follow me on Facebook, I know I promised shortbread this week but I have to confess I”ve been having a horrible case of baker blues. It seems like everything I make just isn”t turning out. And since I don”t like sharing anything on here that I or my family don”t absolutely love, I decided to take a little break from baking in hopes that my mojo returns soon (preferably before Christmas!). In the meantime I wanted to share with you one of my favourite soups.

Now that the weather is colder I crave soup a lot and cream soups are always my favourite. Comforting, smooth and creamy. What more could you want on a snow-ridden day?

I”ve been making this Creamy Cauliflower Soup for many years and it”s really the only reason I buy cauliflower. I like cauliflower, but besides eating it raw I really haven”t found any recipes that inspire me to eat them cooked. Besides this one.

Because this is blended into a creamy soup, this may even pass the inspection of those who dislike the texture or flavour of cooked cauliflower. Just say it”s a creamy soup and see if they notice. ;) It makes a large batch so it”s perfect for the holidays when our houses are full of family and friends.

One Year Ago: White Chili

Creamy Cauliflower Soup

adapted from TasteofHome

  • 2 celery ribs, chopped

  • 1/2 onion, chopped

  • 1 medium carrot, chopped

  • 2 tablespoons butter

  • 1 large head of cauliflower, broken into florets

  • 6 cups chicken broth

  • 1/2 cups flour

  • 2 cups milk

  • 3/4 cup half and half cream

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • 1 teaspoon dill weed

  • 1/4 teaspoon pepper

  1. In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes, until cauliflower is tender. Remove from heat and cool slightly. Puree with an immersion blender, or put through a blender or food processor in batches, until smooth. (At this point you can refrigerate it, covered, and proceed with the recipe just before serving.)

  2. Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.

  3. Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.

Makes: 11 servings

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Creamy Ham and Rice Soup

By in Easter, Main Dish, Pork, Soup 13 Comments Tags: , , ,

Creamy Rice & Ham Soup

My sonny boy and I have not been feeling very good these days. We pace around the house sniffling and sneezing and saying, “Owie. Owie”. Well, that last part is only him, although I must admit that sometimes I’m tempted to chime in.

These hazy days make eating not so much fun and it has been a struggle for Max to get anything down his poor little swollen throat. So, I figured it was time for some warm and hearty soup.

This Ham and Rice Soup is comfort in a bowl. It’s creamy, chunky and satisfyingly delicious. A warm bowl of yummy goodness to soothe those aches and pains and gain some strength back. It’s definitely not low calorie, but that’s what you need to keep the meat on your bones. :) It’s also a great way to use up any leftover rice or ham that’s stored away in your fridge.

Creamy Ham and Rice Soup

  • 6 Tbsp. butter
  • 1 green onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup flour
  • 3.5 cups chicken broth (2- 14oz cans)
  • 1 cup finely chopped cooked ham
  • 2 cups leftover cooked rice
  • 1 cup half and half cream
  • salt and pepper, to taste
  1. In a medium size saucepan cook green onions and carrots in butter to soften. Add flour and stir until thoroughly combined with butter.
  2. Slowly add chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer 2 min.
  3. Add ham, rice, cream, salt and pepper. Heat through, but do not bring to a boil.

Serves: 4

* 3.5 cups water plus 2 bouillon cubes may be used in place of the chicken broth.

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In other news, I have entered two of my recipes into the Foodista recipe contest. The winning recipes will be published in their upcoming cookbook. Voting is open until the end of March. To vote for me click on the icons at the top right of the page. And, if you have a recipe entered let me know, so I can vote for you!

What is your favourite food when you have the sniffles? Have a great weekend everyone!

My Mom”s White Chili

By in Fall, GF Mains, Gluten Free, Main Dish, Poultry, Recipes, Soup 21 Comments Tags: , , , , , , ,

My Mom”s White Chili

Many times I have morned the loss of some sort of food item that I thought I would never find here in Norway. Most of them I have let go of, knowing that I need to embrace these cultural differences and use them to make me a better cook. But, every once in while I get a delightful surprise and discover one of these long lost joys hidden amongst the shelves of one of my local grocery stores. Every time I find something new I have to resist the urge to jump up and down, squealing with glee. Some days I am able to cooly reach over, keeping my face precariously still so that there is not even a twitch to show how excited I really am inside. Other days I just cannot contain myself. When I finally discovered some canned green chilies at a newly found grocery store, I didn”t even have time to think before I yelped out a “yay” and let loose with a little hop (to my own horror). I cannot say this emphatically enough: I HEART GREEN CHILIES!

One of my favourite uses for green chilies is my Mom”s recipe for White Chili. This has been a favourite of mine for years. And, since my husband doesn”t care for the ground beef-tomato version (I know, shocker!), this is what I make when we are in the mood for chili. I must admit that I do enjoy the regular old chili myself, but if I was given the choice I would almost always choose this one. It is soo flavourful, spicy, creamy and comforting. And, no tomatoes! Great for those of us who get indigestion just from glancing at a tomato.

I like to serve this with tortilla chips. In fact, they replace my spoon. I also think that Smitten Kitchen”s Jalapeno-Cheddar Scones would go marvellously with this. I haven”t made them yet, but they are very high on my to make list.

If you are in the need for a chili-change-up I highly recommend that you give this recipe a try, and let me know what you think!

White Chili 46 (1)

White Chili

  • 1 pound chicken breast, cubed

  • 1 medium onion, chopped

  • 1.5 tsp. garlic powder (or 3 cloves, minced)

  • 1 Tbsp. oil

  • 2 cans (15.5oz each) white kidney beans

  • 1 can (14.5 oz) chicken broth

  • 2 cans (4 oz each) chopped green chilies

  • 1 tsp. oregano

  • 1/4 tsp. cayenne pepper

  • 1/2 tsp. black pepper

  • 1 tsp. ground cumin

  • 1 cup sour cream

  • 1/2 cup half and half

  1. In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.

  2. Add beans, broth, chilies, and spices. Bring to a simmer.

  3. Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate.

Serves: 4

* I often substitute the white kidney beans for butter beans for a richer flavour.

* If you are in a pinch you can chop up some canned jalepenos in place of the green chilies, but only put in half the amount.

* If you do not have enough broth, use enough water to substitute and add some chicken bouillon.

* You can sub half whipping cream and half milk for the half and half. I have also made it before with regular milk and soy milk. Tastes just fine it”s just a little more soupy.

* This is not one of those chili”s that you want to have simmering on the stove all day. I would not let it simmer for longer then 30 min. or it will loose most of it”s flavour.

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Vietnamese Chicken Pho – Daring Cooks

By in Daring Cooks, GF Mains, Gluten Free, Main Dish, Poultry, Soup 16 Comments Tags: , , , , , , , ,

Vietnamese Chicken Pho – Daring Cooks

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook. Her picks were this Vietnamese Chicken Pho and Fried Dessert Wontons!

First off let me shout from the rooftops, I LOVE THIS SOUP!! If the North American version of Chicken Noodle Soup had a pretty, tasty, asian cousin, this would be it. This soup is wholesome, comforting and exotic. The asian flavours are unmistakable, and I feel right at home sipping the broth and slurping up the noodles. I was a little afraid I would not be able to find all of the ingredients, but they were actually quite easy to come by. I really think you should go out and get everything to make this soup right now. You will not regret it!

I made Caramel Peanut Wontons for the dessert portion. Check out the post here.

Limes & Peppers

Vietnamese Chicken Pho

  • 2 Tbsp. whole coriander seeds

  • 4 whole cloves

  • 2 whole star anise

  • 8 cups chicken stock

  • 1 chicken breast (bone in or boneless)

  • ½ onion

  • 1 3-inch chunk of ginger, sliced and smashed with side of knife

  • 1 to 2 Tbsp. sugar

  • 1 to 2 Tbsp. fish sauce

  • 1 lb. (500g) dried rice noodles (¼ inch wide)

  1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.

  2. In a large pot, add all the ingredients (including the toasted spices), except noodles, and bring to a boil.

  3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.

  4. Use tongs to remove the chicken breast and shred the meat with a fork, discarding the bone if you have used bone-in breasts.

  5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.

  6. Prepare the noodles as per directions on the package.

  7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.

  8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Accompaniments

*all toppings are optional

  • 2 cups bean sprouts, washed and tails pinched off

  • fresh cilantro (coriander) tops (leaves and tender stems)

  • ½ cup shaved red onions

  • ½ lime, cut into 4 wedges

  • Sriracha chili sauce

  • Hoisin sauce

  • Sliced fresh chili peppers of your choice

Serves: 4

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Vietnamese Chicken Pho

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