Broccoli Cheddar Soup

     It’s that time of year again.  We’re doing less grilling and more inside cooking.  Since Bob is wonderful on the grill, I always miss it, but he still fires up the grill in the winter because we’ve just got to have it!  He shovels the snow out of the way, and goes for it.  Our neighbors are either very jealous when the aromas waft their way or they think we’re nuts. 

     I do miss my kitchen, and lately I’ve been in there messing it up again.  It does my heart good.  Dinner tonight was my Broccoli Cheddar Soup.  We had forgotten how hearty and delicious it is. 

INGREDIENTS:  YIELDS 4 SERVINGS

5 cups fresh Broccoli.  Florets cut into 1” pieces.  Stems peeled and cut in ¼” strips

2 – 2 ½ TBSP Butter

¾ cup Onion, chopped

2-3 cloves Garlic, minced

1 Shallot, chopped

½ cup Carrot, grated

2 quick dashes Cayenne Powder

2 quick dashes Nutmeg

2 cups (1 can) Chicken Broth

1 TBSP AP Flour

1 + cup Sharp Cheddar Cheese, shredded (or ½ cup Sharp Cheddar, ¼ cup Monterey Jack and ¼ cup American is nice too)

¾ cup freshly grated Parmesan Cheese

Pepper

PREPARATION:

          Preheat a large heavy pot.  Melt 2 TBSP Butter.  Add Onions and Shallots, and cook for 2 minutes until soft.  Add Broccoli, Carrots, and Garlic.  Add 2 quick dashes Cayenne powder.  Cook over low heat for 7-8 min, stirring frequently. If it loses all the liquid, add the other ½ TBSP Butter.

     Add 2 cups Chicken Broth, and Flour.  Cover.  Let simmer about 20 minutes or until Broccoli is very tender.     

     Add Half and Half, 2 dashes Nutmeg, a generous sprinkle of Pepper, and start slowly adding the Cheeses, stirring constantly.  As the Cheese melts, add more. 

     Using a food processor (preferred) or a blender, and process until the desired consistency is reached.  Return to the pan and taste.  You may want to add more Cheese.  It’s a matter of preference.  Serve with sprinkled grated Cheese on top.

     A nice garden Salad and a loaf of crusty Bread or Corn Bread will give you a healthy and delicious meal that the whole family will love.

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By Tika for CHEW WANNA EAT? © 2019

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Vegan or Not, Spicy Noodle Soup

This noodle soup was outstanding.  It’s been changed more times than my socks. 

Replacing half of the water with chicken broth adds another layer of flavor.  We ate it as it’s written below the first day.  Leftovers were reheated with leftover chicken.  Excellent!!  We’ll try pork another time.  I’m sure that will be awesome also!

Featured in: Inspired By Stone Soup, But More Delicious. Altered by  Alison Roman, and finally by Gail Westover for Chew Wanna Eat?

INGREDIENTS

8 oz Thai Kitchen Brown Rice Noodles or Spaghetti

1 tablespoon olive oil

1 tablespoon butter

8- 10 garlic cloves, thinly sliced

2 large shallots, thinly sliced

 Kosher salt and ground black pepper

1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

½ Serrano hot pepper, thinly sliced (or 3/4 teaspoon red-pepper flakes)

½ cup low-sodium soy sauce, plus more to taste

¼ cup unseasoned rice wine vinegar, plus more to taste

2 cups total of Greens, Cabbage, and/or Snow Peas (just a bit for color and extra nutrition),

4 cups Water and 4 cups Chicken or Vegetable Broth (or 8 cups water for Vegans)

Optional 4 Scallions, sliced

1 – 1 ½ cups leftover shredded chicken or pork (omit if cooking Vegan)

Optional 1-2 total cups herbs such as Cilantro, Mint, Chives, Parsley or a mixture of all

 Sesame seeds for serving (optional)

PREPARATION

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the Serrano, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup Low Sodium soy sauce, 1/4 cup Rice Wine vinegar and 8 cups of water (I like 4 cups Water, 4 cups chicken broth). Bring to a gentle simmer and season with salt and pepper. Add Scallions and Chicken.  Continue to simmer until the flavors have melded, 15 to 20 minutes. 
  4. Cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them finish cooking and soak up all the flavors.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Top each bowl with herbs, sesame seeds, extra sliced scallions or extra sliced hot peppers.

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Split Pea and Ham Soup

     Talk about winter comfort food.  This is it.  Just look at those chunks of Ham and Carrots.  I’ve tweaked my recipe, so it tastes even better. Pair it with a Salad and/or Cornbread for a wholesome, delicious meal.  Give it a try!  It freezes wonderfully, so make extra.

INGREDIENTS:

2 1/4 cups dried Split Peas

2 quarts Chicken Broth (64 oz) (5 cans = 70 oz)

1 ½ lbs ham bone (or leftover diced ham)

½ cup Diced Celery

1 chopped Onion

1 clove garlic

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed (If you plan on freezing, omit the taters)

Start with 2 carrots, add a few more later.   Original ones will break down

OPTIONAL: ¼ tsp Crushed Red Pepper

PREPARATION:

     There is two ways to prepare dried Peas.  Sort and rinse the Peas before you do anything.  Then either soak them overnight in cold water, or the quicker way is to simmer them for 5 minutes, and remove from heat.  Let them soak for 60 to 90 minutes.

     In a large pot (minimum 6 quart), add Ham Bone, soaked Peas, Chicken Broth, Celery, Garlic, and Onion.  (Even though they will get blended later, I add a chopped Carrot or two now because they will add extra flavor to the Soup.) Bring to a simmer, cover, and cook until Peas are tender.  It will take at least 90 minutes.  NOTE:  If you’re using leftover diced Ham, don’t add it until the Peas have been blended.

     Once the Peas are tender, remove the Ham Bone and set aside.  You can either use a food processor or an immersible blender to blend the soup to your desired consistency.  Add diced Carrots and cook until tender.  Add diced Ham.  Add seasonings and cook for 5 more minutes.  Serve.

Chicken and Rice Soup

INGREDIENTS:

5 lbs bone-in chicken breasts

8 cans chicken broth

1 onion, chopped and divided

3 ribs celery, divided

4 carrots, divided

1 TBSP garlic, chopped

½ tsp salt

½ tsp pepper

½ tsp poultry seasoning

2 tsp parsley

½ tsp tarragon

PREPARATION:

     Rip that fatty skin right off the chicken and discard. (It makes the soup greasy).  In an 8 quart saucepan, simmer chicken for two hours with ½ of a chopped onion, 1 carrot and 1 rib of celery which you’re going to break into three or four pieces.  Cover the pan, but leave cover askew.  You want the broth to cook down.

     Remove chicken from pan.  I always tear the bones off and throw them back in the pot while I’m peeling and chopping vegetables.  Put chicken in the fridge. Before adding carrots, celery, garlic and reserved onion to the pan, strain the broth to remove the bones and vegetables.  

      To strain the broth, use a large pan or bowl to catch the broth.  Line the bottom of a colander with cheesecloth. (In a pinch you can use a new Wet Wipe and/or some paper toweling.  I’m such a fraidy cat about chemicals, so if I have to use a Wet Wipe, I wash it in dish water and rinse it well before I strain my broth).  Slowly pour the broth over the cheesecloth and it will filter out any small pieces of fat, bones, cooked vegetables, etc.  Let it drain well so you don’t lose a drop of that liquid gold.

     Now it’s time to add 2 ribs of celery, and 3 carrots, which you will chop, dice, or roll cut.  I always do a diagonal cut because I think it’s pretty.  Starting at the tapered end of the carrot or celery, make a diagonal cut with a sharp knife.  Turn the carrot a quarter of a turn and cut again, moving up the carrot as you go.  This cut gives you a pretty uniform size.  Simmer for another hour with cover askew.  Add some of the chicken to the pan.  This recipe makes a lot and I use the extra chicken for other meals.  i.e. chicken pot pie, chicken and biscuits, chicken chimichangas, chicken burritos, chicken and dumplings, Buffalo chicken dip, etc. About fifteen minutes before serving, add the seasonings.

     You will note that I have not added any noodles to the recipe ingredients, although there is ditalini in the photo.  Here’s why.  Noodles do NOT hold up after they’ve been cooked and frozen.  Since we normally don’t eat this as a meal, (the main reason I make my soup is for when people are feeling sicky).  I always have containers of it in the freezer and everyone knows it.  This is why they all want the recipe since I’m not in NY any more to give them mine.  Ha ha.  OK, so you have a few choices.  Add rice and let it simmer in the soup.  Rice freezes great.  Or add your noodles when you’re heating up the soup.  If you add a sturdier pasta such as ditalini or farfalle, and you won’t have the problem.

     At this point you can eat some soup and freeze the rest, or save some of the broth, and leftover chicken to make other meals. (Which I most always do.  It saves a lot of work later and you know how we love our Westover’s Leftovers).

      Feel free to add a can of tomatoes or some fresh tomatoes if you want to.

Why this soup is so good:

     Starting out with chicken broth instead of water gives instant flavor and you’ll end up with a fabulously flavorful soup. 

     Using bone-in chicken enriches the broth even more and is incredibly healthy.

     Adding a little poultry seasoning and tarragon gives the soup another layer of flavor

     If you’re making this for sickies, freeze small batches in quart freezer bags.  You know when you’re sick you don’t want a lot of solids, so don’t put too much chicken or vegetables in it.  The broth is the ticket. If you’re freezing containers for future meals, load it up with chicken and vegetables.

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By Tika for CHEW WANNA EAT? © 2019

French Onion Soup Gratinee

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French Onion Soup Gratinee

French Onion Soup Gratinee (2)

 

     French Onion Soup Gratinee is so easy, and so flavorful.  You’ll wonder why you haven’t made it before.  Impress family and/or guests with this authentic Gratinee.  If the weather is too warm feel free to make the soup during the cool morning or evening and heat it up for dinner.

INGREDIENTS:

3 TBSP Butter

1 TBSP Olive Oil
6 onions (about 3 pounds), sliced
2 TBSP garlic, chopped
1/2 cup Dry Sherry or Chardonnay

1 can Chicken Broth

3 cans Beef Broth

1 large Bay Leaf

½ tsp dried Thyme

French, Sourdough bread, Baguettes, sliced and toasted or Croutons
Swiss cheese or Gruyere, Grated or sliced
PREPARATION: 

Melt Butter and Olive Oil in heavy large saucepan over low/medium heat. Add Onions and Garlic. Sauté until very tender and brown, about 45 minutes.

Add Sherry or Chardonnay and simmer until most of the liquid has evaporated.  Add wine and simmer until reduced to glaze, about 3 minutes.

Add Bay Leaf, Thyme, Chicken and Beef Broth. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broiler-safe bowls. Top each with slice of toast and cheese. Broil until cheese is bubbly and browned.

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By Tika for CHEW WANNA EAT? © 2018

Ham and Bean Stew

Ham and Bean Stew (3)

     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

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Ham and Bean Stew

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Ham and Bean Stew (2)

Ham and Bean Stew (3)

 

Sausage, White Bean and Kale Soup

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We have a new Guest Chef today!  Mary Jury Roper is a self-taught cook from Upstate NY.  She loves to try new recipes but especially enjoys creating a totally different meal from leftovers. In addition to cooking her passion really lies in plating and presentation. Several of her meals have been featured on QVCs “In The Kitchen With David” and “In The Kitchen With Mary”. During summer of 2017 QVC came to the Roper’s cottage in NEPA to shoot a short segment for another of their programs, “Home Made Easy With Mary”.

Today Mary is sharing her recipe for Sausage, White Bean and Kale Soup cooked in an Instant Pot.  (You could certainly prepare this in a crock pot or stove top.

INGREDIENTS:

2 cups Fresh kale (I like the washed/cleaned bagged variety)

Hot OR Mild Italian sausage

Half of a white onion

1 rib of celery diced

2, 14.5 oz cans of chicken broth

Water

2, 15 oz cans of white kidney beans, drained and rinsed

Garlic powder to taste (or fresh garlic)

Dried herb blend (optional)

Parmesan cheese

 

PREPARATION:

Brown sausage (I used 4 links of hot Italian, casings removed) the onion and the celery, diced, on the sauté setting (I use my potato masher to help break up the meat)

Add 2 cans of chicken broth and 1 can water

Add one can of beans

A little garlic powder (or minced fresh garlic)

Freeze dried herbs
Cover and set at soup/broth setting and cook for 1 hour, opening to stir occasionally.
Meanwhile remove any large stems from a couple of handfuls of fresh kale. Rough chop if pieces are large.
After the hour is up on the soup/broth setting, add the other can of beans and the kale. Close cover and keep at warm for 10 minutes to wilt the kale. If it isn’t wilted enough, just keep it at warm longer.
Before ladling out I like to shake on some grated or shredded Parmesan cheese.
Why do I add the beans at different times? For texture. That way they don’t all get mushy. As for the kale, if I’m not eating it immediately I cook some in the soup and I add more kale when I warm it up, again for texture and color.

If you enjoyed Mary’s recipe and would like to see more, please let me know.  If you have an original recipe you’d like to share, either PM, message or send to chewwannaeat@gmail.com

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By Tika for CHEW WANNA EAT? © 2018

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HAM, POTATO & KALE SOUP

ham-potato-and-kale-soup-2

     A simple, yet hearty and satisfying soup made with leftover ham.  Have it on the table in about 30 minutes.  Nothing better than that! 

INGREDIENTS:  Yields 4 -6 Servings

3 cans chicken broth

½ cup onion, chopped

2 large cloves garlic, minced or chopped

1 large carrot, grated or finely chopped

2 large Russet potatoes (about 3 cups)

2 cups cooked ham, diced

2 cups frozen or fresh Kale or Spinach

Salt and Pepper to taste

1 Chicken bouillon (Optional)

½ cup half and half

 

PREPARATION:

Add chicken broth, onion, garlic, and diced carrot to a 4 qt sauce pan and turn heat on medium/low.

Wash potatoes well and cut into bite-sized pieces.  I leave the skins on.  Add to chicken broth.   Bring to a simmer, then cover and reduce heat.  Cook for 20 minutes.

Add Kale or Spinach (Thaw and drain if using frozen).  Add salt and pepper to taste.  Cover, and bring to a simmer again.  Let simmer another 10 minutes.

Add ham, and chicken bouillon.  Simmer 10 minutes.

Add half and half.   Just heat through, don’t boil.

Serve with Corn bread, Italian bread, Cheese bread, Salad, or Crackers

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By Tika for CHEW WANNA EAT? © 2016

SPLIT PEA SOUP IN PRESSURE COOKER

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If you’d love to have creamy split pea soup on the dinner in 30 minutes, give this a try.  My son Cory passed along this time saving idea  Cooking it in the pressure cooker that he gave me for Mother’s Day gave us delicious soup which was higher in vitamins and nutrients.  AND, the BEST PART is that there was NO BLENDING of the soup!  The pressure cooker broke the peas down perfectly.  My recipe is below.  Please feel free to use it or use your own.  Just give it a try in your pressure cooker.

TIKA’S RECIPE

1 large pork hock or use leftover ham

½ cup Diced Celery

3 large carrots

1 large chopped Onion

1 lb dried split peas

3 cans Chick broth

½ tsp salt

½ tsp pepper

¼ tsp thyme

1/8 tsp marjoram

1 potato, trimmed and cubed

2 cloves garlic

Crushed red pepper, dash

NOTE:  If you’re using a pork hock instead of ham, taste it before adding any salt.  They can be very salty.

I used my normal recipe, just browned the pork hock, celery, onions, and carrots quickly (right in the pressure cooker).  Then we added the rinsed peas, chicken broth, pepper, thyme, marjoram, potato, garlic and crushed red pepper.

I served it with a scrumptious onion cheese yeast bread which I’ll share in another post.

Full article on using a pressure cooker:  http://www.seriouseats.com/2016/10/how-to-make-pressure-cooker-split-pea-soup.html

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By Tika for CHEW WANNA EAT? © 2016

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split-pea-soup-in-pressure-cooker

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HAM POT PIE

Ham Pot Pie

CONTRIBUTED BY MELANIE COLBERT

     Melanie has fond memories of her mother making this soup when she was a child.  Although the name would suggest a genuine pie, it’s actually a hearty Pennsylvania Dutch soup.

 

INGREDIENTS:

1 small ham (approx 5 lbs) or two ham hocks

3 + lbs of potatoes, cubed

2 – 3 eggs

5 lb bag flour

Water

 

PREPARATION:

  1. Place a small ham in your crock pot and nearly fill the crock with water.  Cover and cook all day.
  2. Cut cooked ham into chunks or shred it.
  3. Pour broth from ham into a large stock pot. Add enough water so that pot is half full.  Add a lot of ham base (bouillon) and salt to taste.
  4. Add ham and desired quantity of potatoes. Keep in mind that potatoes will soak up some of the salt you’ve added.

 

DOUGH INGREDIENTS:

5 LB bag flour

2 – 3 eggs

1 cup Water

DOUGH PREPARATION:

In large bowl add about 1/2 of the bag of flour, eggs, and start with 1 cup of water.  As you mix, you will add a bit more flour, then a bit more water.  Keep working it until you end up with a mixture similar to a soft dough thick enough to roll. Use your hands to mix, ensuring that dough will clump together.  If it seems too dry, add a smidge extra water.

On a floured surface, roll out the dough.  You don’t want it paper thin.  Keep it approximately 1/8” TO 1/4” thick.  Using a pizza wheel or sharp knife, cut dough into 2” squares or 1” x 3” rectangles.

Add dough squares to boiling soup one at a time, and keep at a boil for approximately 5 minutes or until dough is cooked through.

NOTE:  Before slicing dough, sprinkle flour lightly over dough and spread it with your hand.  This will help slightly thicken the broth.

Taste the broth so you can add more salt if necessary and pepper to taste.

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dough

Ham Pot Pie

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