Thursday, November 1, 2007

November OAMC

To warm us up as it gets colder, November is a month of soups/stews. I have picked 14 of our favorites (we will have each twice from 11/2-12/1).

We celebrate Thanksgiving twice (once on Thanksgiving Day 11/22 with my family, and then again on 11/23 Black Friday at dh's family's house).

Also, with the soups/stews, it is very easy just to double the recipe and freeze half for later. And, in a pinch, if I forget to thaw, it's no problem. Just dump in the soup pot & heat slowly until heated.

Here is my schedule:

11/2-Chicken Tortilla Stew
11/3-Italian Lentil & Barley Soup
11/5-Homestyle Chicken Soup
11/6-Homestyle Bean Soup
11/7-Farmhouse Pot Roast
11/8-Chicken and Dumplings
11/9-Baked Potato Soup
11/10-Busy-Day Vegetable Soup
11/11-Seafood Gumbo
11/12-Chicken Soup with Potato Dumplings
11/13-White Bean Soup
11/14-Homestyle Beef Stew
11/15-Chicken Tortilla Stew
11/16-Italian Lentil & Barley Soup
11/18-Homestyle Chicken Soup
11/19-Homestyle Bean Soup
11/20-Farmhouse Pot Roast
11/21-Chicken and Dumplings
11/22-Thanksgiving with my my house this year (wish me luck)
11/23-Thanksgiving with dh's family
11/24-Turkey Soup (with Turkey Broth)
11/25-Baked Potato Soup
11/26-Busy-Day Vegetable Soup
11/27-Seafood Gumbo
11/28-Chicken Soup with Potato Dumplings
11/29-White Bean Soup
11/30-Turkey Soup(with Turkey Broth)
12/1-Homestyle Beef Stew

Here are the recipes (Hope you enjoy):

Chicken Tortilla Stew

Recipe By : Cherylann
Serving Size : 8
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds broiler chicken
29 ounces chicken broth
3/4 stick butter
1 Tablespoon dried parsley -- optional
7 10-inch fat-free flour tortillas

Wash the chicken in salt water, put it breast side down in a large pot, and cover it with water.

Bring the water to a boil and reduce the heat to medium.

Let cook, but NOT boil, until the chicken is tender, turning the chicken over after about 40 minutes to cook evenly.

Let the chicken begin to cool down in the pot, then remove to a bowl to finish cooling.

When cool, pull the meat from the bone.

Cut or pull the meat into strips.

Skim the fat from the stock and strain.

Add enough canned broth to the stock to make 6 cups total; pour the liquid into a pot.

Add the butter and parsley.

Cut the tortillas in 1 1/2" squares.

When the pot begins to boil, alternately add the chicken and tortillas, stirring after each addition.

Simmer for 10 minutes.

Italian Lentil and Barley Soup

Recipe By : Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils
1/3 cup pearl barley
1 cup carrot -- chopped
1 cup celery -- chopped
1 cup onion -- chopped
2 cloves garlic -- pressed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/2 ounces Italian-style tomatoes -- undrained
1/4 cup fresh parsley -- chopped, optional
2 Tablespoons cider vinegar -- optional

Sort through lentils to remove debris and shriveled beans, then rinse.

Add lentils to crockpot along with carrot, celery, onion, garlic, dried herbs, and bay leaf. Pour in broth, water, and tomatoes.

Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf. Just before serving, stir in parsley and vinegar (if using).

NOTES : The lentils do take a long time to get tender when cooked on the low setting. If you start the soup just before you go to bed in the evening, it'll be ready by lunchtime the next day when cooked on low heat.


Recipe By : Cherylann
Serving Size : 12
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
29 ounces tomato sauce
58 ounces kidney beans -- undrained
1 cup onion -- (1 medium), diced
1/2 cup celery -- (1 stalk), diced
3 medium tomatoes -- chopped
2 chili peppers -- diced
2 teaspoons cumin powder
3 Tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-sized pieces.

In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours.

Serving Ideas : For spicier chilli, add 1/2 teaspoon more black pepper. For much spicier chli, add 1/2 teaspoon back pepper and a tablespoon of cayenne pepper. And for a real stomach stinger, add 5-6 sliced jalapeno peppers to the pot.

NOTES : Can also be cooked in crockpot over several hours.

Leftovers can be frozen for several months.

Homestyle Chicken Soup

Recipe By :Cherylann
Serving Size : 10
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken
water -- to cover chicken by 2"
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
6 stalks celery -- diced
6 large carrots -- peeled and sliced
2 cans mushroom pieces -- drained
3 cups egg noodles -- uncooked

Place chicken in stockpot filled with enough water to cover chicken by 2". Bring chicken to a boil; turn down to medium. Add bouillon cubes and spices. Simmer until chicken is falling off bone. Remove chicken from broth (reserving broth), put in refrigerator to cool, making sure to remove all bones from broth.

Add celery, carrots and mushrooms to broth; bring to a boil. Add egg noodles, turn down to medium and simmer until noodles are done. Turn down to low.

Pull cooled chicken off bones and add to pot. Simmer about 20 minutes, or until chicken is heated.

Homestyle Bean Soup

Recipe By : Cherylann
Serving Size : 10
Categories : i. Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried navy beans -- soaked overnight
2 quarts water
1 pound ham bones -- meaty
1 teaspoon salt
1 cup onion -- chopped
1 bay leaf
3 sprigs celery leaves
6 whole peppercorns

Put all ingredients in crockpot. Cover and cook on low 10-12 hours or High 5-6 hours.

Remove bones, bay leaf, peppercorns and celery sprigs before serving. Salt as needed. Trim meat from
ham bone(s) and return cut pieces to soup.

Farmhouse Pot Roast

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces
26 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water

Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.

Pour in soup, broth and water.

Cook on low for 6-8 hours, or until beef is done and falling apart.

NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.

Chicken and Dumplings

Recipe By :Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless skinless chicken breasts
2 cans chicken broth
2 cans water
1 package dumplings
salt and pepper -- to taste

Put chicken, broth, water, salt and pepper in small stockpot. Boil until chicken is done. Remove chicken from broth. Add enough water to broth to make 1 1/2 gallons of broth. Remove dumplings from freezer. Bring broth to a boil. Separate each layer of dumplings as needed and drop 8-10 in boiling broth. Stir lightly. Let broth come back to a boil. Add 8-10 more dumplings. Continue until all dumplings are in the pot. Cook at full boil for about 6 minutes. Stir lightly to keep dumplings separated. Add cooked chicken meat back to pot. Boil 2 more minutes. Remove pot from heat, cover and wait 20-30 minutes before serving.

Baked Potato Soup

Recipe By : Cherylann
Serving Size : 10
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes -- (about 2 3/4 lbs.)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk
1/4 cup green onions -- thinly sliced
10 strips bacon -- cooked and crumbled
4 ounces cheddar cheese -- shredded

Preheat oven to 350°. Bake potatoes for 65-75 minute or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Add potatoes and green onions. Garnish with bacon and cheese.

Busy-Day Vegetable Soup

Recipe By : Cherylann
Serving Size : 6
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
56 ounces whole tomatoes -- chopped
30 ounces mixed vegetables
3 bay leaves
1 onion -- sliced

Mix ingredients together in a large stockpot; stir to mix well.

Bring to a boil; reduce heat and simmer for 20-25 minutes.

Discard bay leaves before serving.

Seafood Gumbo
Recipe by: Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
1/2 cup flour
1 cup onion -- chopped
1/2 cup bell pepper -- chopped
1 Tablespoon garlic -- pressed
8 cups seafood stock -- or chicken broth, or 4 fish bouillon cubes dissolved in 8 cups hot water
1 pound turkey sausage -- cut into 2" pieces
2 bay leaves
1 teaspoon dried thyme
1 pound fresh okra -- sliced
1 pound raw medium shrimp -- peeled and deveined
1 1/2 pounds catfish fillets -- cut into 1" pieces
1 pound fresh lump crabmeat
1 pound shucked oysters -- undrained
1 Tablespoon fresh basil -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper
hot cooked rice

Heat oil in a 6-quart pot over medium heat. Stir in the flour and cook, stirring constantly, until mixture is a dark caramel color, 15 minutes.

Add onion, bell pepper and garlic; cook, stirring constantly, until vegetables are softened, 5 minutes.

Stir in stock, sausage, bay leaves and thyme; bring to a boil.

Reduce heat; simmer, uncovered, 10 minutes. Stir in okra and simmer 10 minutes more.

Add shrimp; cook 2 minutes or until shrimp begin to turn pink.

Stir in catfish, crabmeat and oysters; cook until gumbo returns to a boil, 3-4 minutes. Stir in basil, salt and pepper.

Serve gumbo over hot cooked rice.

Serving Ideas : Can add additional seasonings, such as Old Bay, Creole seasoning, cayenne pepper or filé powder.

Chicken Soup with Potato Dumplings

Recipe By :Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- chopped
1 clove garlic -- crushed
1 Tablespoon vegetable oil
6 cups chicken broth
2 cups chicken -- cooked and cut up
1 cup celery -- sliced
1 cup carrots -- sliced
1/4 teaspoon dried sage -- crushed
Potato Dumplings
1 1/2 cups Bisquick® baking mix
1 cup mashed potatoes -- cold
1 Tablespoon green onion -- chopped with tops
1/8 teaspoon pepper
1/4 cup milk

Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, chicken, celery, carrots, and sage. Heat to boiling.

Potato Dumplings: Mix the Bisquick, mashed potatoes, green onion, pepper, and milk until a soft dough forms. Beat vigorously 30 seconds. Knead about 2 minutes or until smooth, adding more baking mix if necessary. Roll dough into 18 balls, about 1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

White Bean Soup

Recipe By : Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion
1 Tablespoon butter
dried white beans
5 chicken bouillon cubes
salt and pepper -- to taste

Cut up a large onion and put in crockpot with a pat of butter on high until onion is tender. Then add dried white beans and lots of water.

Several hours later when the beans have become very tender, add 4 or 5 chicken bouillon cubes, a chunk of leftover ham, salt. pepper and oregano. If you need to add more liquid, heat it first. Let cook another hour or 2.

Serving Ideas : This is so delicious with cornbread or with sandwiches.

Homestyle Beef Stew

Recipe By : Cherylann
Serving Size : 4
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons all-purpose flour
1/8 teaspoon pepper
1 pound stew meat -- cut in 1" cubes
1 Tablespoon vegetable oil
1 can beef broth
1/2 cup water
1/2 teaspoon dried thyme -- crushed
1 bay leaf
3 medium carrots -- about 1/2 pouund, cut in 1" pieces
2 medium potatoes -- about 1/2 pound, cut into quarters

Mix flour and pepper. Coat beef with flour mixture. In large heavy pot over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside. Pour off fat.

Add broth, water, thyme and bay leaf. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 1 1/2 hours.

Add carrots and potatoes. Cover and cook 30 minutes or until beef is fork-tender, stirring occasionally. Discard bay leaf.

Turkey Soup

Recipe By : Cherylann
Serving Size : 4 Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons vegetable oil
1/2 cup onion -- chopped
1 cup celery -- chopped
14 1/2 ounces chicken broth
1 recipe turkey broth (see soups)
1 cup carrot -- sliced
1/2 cup macaroni
4 cups turkey -- cooked and chopped
parsley -- optional
salt and pepper -- to taste

Put the oil in a large pot on low heat and add the onion and celery, stirring until the onion is tender, but not brown.

Add the chicken and turkey broths, stirring well, turn the heat to medium high, and bring to a boil.

Lower heat to medium, add the carrot and macaroni, cook for 20 minutes.

Add turkey, parsley, salt and pepper; turn heat to low and simmer 30 minutes.

NOTES : This soup freezes well.

Turkey Broth

Recipe By : Cherylann
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
roasted turkey bones
6 cups water
1/2 teaspoon poultry seasoning

Remove the meat from a roasted turkey, add the bones to a large pot, and cover.

Add water and seasoning. Let come to a rapid boil for 10 minutes. Strain the broth.

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