Posts Tagged ‘tomato’

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Beef Soup

January 30, 2014

Hello!

With this polar vortex affecting much of the country, it’s a great time to make soup!  For this one, I called my grandma to find out how she puts it together.  It is really a flexible recipe… check it out!

Beef soup

Beef soup

Ingredients:
-Stew Bone (I didn’t have one so I used 3 lbs of stew meat)
-Beef Stock
-Vegetables
-Potatoes
-Squash
-Zucchini
-Carrots
-Celery
-Kale
-Tomatos
-Frozen Peas
-Frozen Corn
-Green Beans
-Vermicelli
-Parsley
-Salt and Pepper, to season

Directions:
This is a simple, one pot soup.  I put beef stock in my pot and added the stew meat.  If you’re using a stew bone, let it boil before adding everything else.  Once you’ve chopped your veggies to the desired size, add them to the pot.  I used a big stock pot for this so I could put as many vegetables as possible.  At this point add salt and pepper.  I go overboard at this point because as the meat and veggies cook, they need to absorb seasonings to help flavor them.  It helps each be flavorful.  I let mine cook for hours to help the stew meat be tender and the flavors blend perfectly.  Near the end of cooking, add the vermicelli.

Beef Soup

Beef Soup

It’s the perfect dish for a cold day!

Enjoy.
Happy Soup eating,
Amanda

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Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.

Ingredients:

  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium onion, diced
  • 1 red bell pepper, diced (seeds and ribs removed)
  • 1 green bell pepper, diced (seeds and ribs removed)
  • 4 cloves garlic, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Directions:
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, garlic powder, salt and cayenne.  Spray a baking sheet with cooking spray.  Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts and place them onto the baking sheet.  Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later).  Bake chicken for 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one tablespoon of olive oil in a large pot over medium high heat.  Add the chopped onions, red pepper, and green pepper.  Allow to cook for 3-5 minutes, or until veggies have begun to soften.  Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, and black beans.  Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup.  Allow soup to continue to simmer for an additional 15-30 minutes.  Taste to check seasonings, adding more salt or cayenne if needed.  Turn off heat and add tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at: http://www.mylifeasamrs.com/2011/08/chicken-tortilla-soup-2.html
Happy Eating!
-Amanda
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Seven (or is it Six?) Layer Dip

May 16, 2011

I know Seven layer dip is an old staple in most peoples diets / cookbooks, but I somehow have never made it.  I mean, I’ve eaten plenty of it in my life, but never built one myself.  I went with a pretty classic version so here it goes:

Ingredients:
-Refried Beans (I used Vegetarian so Melissa could eat it!)
-Avocado (Store bought Guacamole, just avocado)
-Sour Cream
-Diced Tomatoes
-Shredded Cheese
-Sliced Black Olives

Procedure:
The procedure is pretty simple.  I used a 9 x 9 in pyrex dish and dumped the entire can of refried beans in and leveled it along the bottom.  I then added the avocado on top spreading it evenly across the beans.  Next comes about 12 ounces of sour cream.  You could easily do more, I’m just not a huge sour cream lover.  I then added shredded cheese to cover and then chopped up tomatoes and a can of black olives to top.

Serve with tortilla chips and it is sure to disappear quickly!

Happy Eating!
-Amanda