Butternut Squash Soup
1 medium butternut squash
3 c. chicken broth
3/4 tsp. salt
dash of pepper
1/8 tsp. garlic powder
1/2 c. coconut milk (optional)
1/8 to 1/4 tsp. nutmeg (optional)
butternut squash lengthwise and remove seeds and stringy stuff with a
spoon. Place cut side down on a cookie sheet. Add about 1/4 inch of
water and bake at 350° until fork will easily pierce the squash all the
squash cool a bit and then remove the pulp with a spoon, getting as
much as possible. Place into a large pot and mash well or puree.
Remove any strings that you might find. Add chicken broth, salt,
pepper, and garlic powder. Bring to a simmer over low/medium low heat,
stirring constantly. Add coconut milk and nutmeg and stir well to mix.
Serve hot, although it is also very tasty cold.
Cheddar Cheese Soup
3/4 c. carrots, diced
1/2 c. celery, diced
1/4 c. diced onions
1/2 c. butter
1 c. bisquick or Jiffy baking mix
1/2 tsp. paprika
1/8 tsp. cayenne pepper
3 cans (14 oz.) chicken broth
2 c. half & half or evaporated milk
2 c. sharp Cheddar cheese (shredded)
bacon or ham
veggies in melted butter until tender. Add Bisquick, paprika and
pepper. Stir and mix well. Add broth and half & half gradually,
whisking well. Stir and cook until thickened. Add cheese until melted,
then stir in bacon or ham OR use them for garnish.
scallions/onions and peppers in butter until tender. Add tomatoes,
broth, and basil. Bring to a boil and simmer for 10 minutes. Top with
NOTE: you can also add diced pepperoni for a more "pizza" soup.
Preparation Time: 10 mins.Cooking Time: 30 mins.
Serves 6 to 8.
We enjoyed a ham hocks & cabbage stew for dinner tonight. My family isn't big on cabbage, but they ate this with gusto!
There isn't really a single recipe that I followed, more of a mish-mash of a few different ones.
Crockpot Ham Hocks & Cabbage Stew
2 to 3 lb. smoked ham hocks
8 c. water
2 Tbsp. butter
1 medium to large onion, chopped
1/2 lb. baby carrots (or sliced raw carrots)
3 to 4 medium potatoes, peeled and cubed
1/2 of a large head of cabbage, sliced thinly
garlic salt to taste
black pepper to taste
Cook the ham hocks in the water on low for 6 hours or high for 3 hours. Remove ham hocks, let cool while doing the next step.
Melt the butter and saute the veggies until lightly golden and cabbage starts to wilt. Add to the crockpot.
meat from the bones and add back to the crockpot. Cover and let cook
for 1 to 2 hours on high or until veggies are tender.
Add this to your favorite chili (meat, beans/no beans/ tomatoes/tomato juice/etc.)
Chili seasoning (mild):
2 Tbsp. instant minced onion
1 Tbsp. + 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. crushed dried red pepper
1/2 tsp. instant minced garlic
1/2 tsp. sugar
I'm new here, and I tend to just throw things in to taste without measuring, so these are guesstimates...
chichen noodle soup....
1 whole chicken
1 16oz chicken stock
4cups water (if you want intense cox flavor add a chicken bouillon cube)
Salt and pepper to ttastes
i add a couple sprinkles of crushed red pepper flakes for a kick (optional)
quater bundle of fresh flat leaf Italian parsley (washed)
3 celery stalks whole
3 whole peeled or unpeeled carrots (washed)
1 whole white onion
quater of a can of stewed tomatoes
Bring to bboiling, stir, then let simmer covered for 2hours
Take out veggies with tongs
take out chicken, shred chicken with 2 forks, add as much or as little to your broth (I unmake extra shredded chicken into a chicken salad)
Bring broth to a boil then add orzo cook orzo in broth stirring occasionsly until cooked to desired texture. (I prefer al dente)
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