Veggie Beef Soup

Food 52

Ingredients-

1.5 lbs Beef 
1 pound Russet potatoes, cut into 1/2-inch cubes
3 medium carrots, peeled and thickly sliced
1 medium yellow onion, diced
3 celery stalks, thickly sliced
6 garlic cloves, minced
1 (14-ounce) can diced tomatoes, with their liquid
2 tablespoons Worcestershire sauce
1 tablespoon Creole (or all-purpose) seasoning
2 teaspoons Italian seasoning
1 dried bay leaf
5 cups unsalted or low-sodium beef broth
3/4 cup frozen green beans
1/2 cup frozen green peas
1/2 cup frozen corn
mushrooms- saute first, then add to soup

Cook the beef.

Add the potatoes, carrots, onion, and celery, and cook, still over medium, until the onions are translucent, 5 to 6 minutes. Add the garlic and cook for 1 minute.

1. Add all the beef back to the pot, along with the canned tomatoes, Worcestershire sauce, Creole seasoning, Italian seasoning, bay leaf, and beef broth. Use a wooden spoon to scrape up any dark bits stuck to the bottom of the pot. Cover and simmer for about 75 minutes, until the beef is tender.

1. Stir in the green beans, peas, and corn and cook for an additional 10 minutes.

1. Remove the bay leaf, then taste the soup. Season with additional salt and pepper if needed. Serve warm.

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Creamy chicken noodle soup

 Natasha's Kitchen

• 6 cups chicken broth, w used low sodium
• 5 cups water
• Salt to taste
• 3-4 chicken thighs, skinless (bone-in or boneless)
• 2 Tbsp olive oil
• 1 medium onion, finely chopped
• 3 medium carrots, 2 carrots grated, 1 carrot sliced into thin rings or half circles
• 2 medium celery stalks, finely chopped or thinly sliced if you prefer
• 2 cups pasta such as rotini, egg noodles, or your favorite kind or could make dumplings
• 1 cup corn, from 15 oz can, or preferably 1 cooked cob
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup heavy cream
• 3 Tbsp fresh or frozen dill
• 1 tsp Mrs. Dash, or your favorite salt-free seasoning

12/5/22 I served this soup with homemade egg noodles

instead of pasts make Dumplings

1. In a large soup pot, combine 6 cups broth, 5 cups water and 1/2 Tbsp salt. Bring to a boil then add chicken thighs (no need to trim fat), and boil uncovered 20 min. Skim off impurities that rise to the top. While chicken is cooking, proceed with step 2.
2. Place a large pan over medium heat and add 2 Tbsp olive oil. Add chopped onion and sauté until softened (5 min), then increase heat to med/high and add grated carrots, chopped celery and sauté 5-7 min, stirring often until soft and golden then transfer to soup pot.
3. Remove chicken thighs from the pot and let rest until cool enough to handle, then use forks or hands to shred chicken, discarding any bones and fat (which should come off easily). Return shredded chicken to the pot (by the time it's cooled and shredded, this is usually after step 4).
4. Add 2 cups pasta, sliced carrots and corn to the soup pot and continue cooking 15 min at a low boil until pasta is at desired softness. You can skim off any excess oil from the top at this point if you want the soup to be a little lighter.
5. In a medium sauce pan over medium heat, melt 4 Tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1 to 2 min or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1 tsp Mrs. Dash (or your favorite salt free seasoning) and more salt to taste if needed. Add 3 Tbsp dill then return to a boil and turn off the heat. Enjoy!

Mexican Corn- Elote

Corn

Butter

Mayonnaise

Seasoned salt

garlic powder

Cotija cheese

paprika

cayenne

tahin

fresh lime

 

Husk corn but leave the green husk on, use for a handle

Grill for 15min, turning often

Put butter on the corn

Mix the mayonnaise spread, slather the mayo mix on the cooked corn

Then layer a generous amount of cojita cheese on top of the mayo spread

Sprinke paprika, cayenne, and tahin

Top it off with fresh lime

Burrito Spaghetti Squash Boats

Delish

-------FOR SPAGHETTI SQUASH--------
2  

medium spaghetti squash, halved, seeds removed

1 tbsp. 

extra-virgin olive oil

Kosher salt
1/2 tsp.  

chili powder

 
1/2 tsp. cumin

-------FOR FILLING--------
1 tbsp.  

extra-virgin olive oil

1 onion, chopped

 
2 

cloves garlic, minced

 
1 lb. 

ground beef

1 tbsp. 

taco seasoning mix

Kosher salt
Freshly ground black pepper
1  

(15-oz.) can black beans

 

1 c chopped cherry tomatoes

 

1 c corn, canned and drained or frozen

 

1/2c shredded Monterey jack

 

2 TBSP. shredded cheddar

 
freshly chopped cilantro (optional)

avocado

1. heat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
2. Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 
3. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
4. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target

Mexican Haystacks

D*Delicious and BrightBlueKitchen
Serves 6

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.

Cook it all in one pan!!!

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10. 

Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good,

Spicy Shrimp Bowls

Two Sisters Kitchens- definitely delicious!!!

• Spicy Shrimp:
• 1 and 1/2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 pound shrimp, deveined & shelled
• 1 onion (cut long thin slices) sauteed in same pan after shrimp are cooked
• 
  
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
  
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• 
  
• Cilantro Rice:
• 4 cups cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• 
  
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

optional- Corn tortillas lightly sauteed and wrap everything in the tortillas and devour!!!

INSTRUCTIONS

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
2. Mix the spices together in a small bowl and set aside.
3. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
4. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
5. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Next time I think serving this with a aioli dip 

Logan Chili

1lb black beans rehydrated
1lb garbonzo beans (freeze half of the garbonzo beans for other uses)
1lb kidney beans
1 can corn
2 cans of crushed tomatoes (or 15 chopped tomatoes)
1-2 chopped sauteed onions
3T garlic
1T Chili powder
1 t cayenne powder
salt and pepper

Pressure cook the one pound beans one at a time.  They soften at different time frames.

I soaked the black beans so they went smooshy faster than I expected when I cooked them.  The Kidney beans weren't soaked and they cooked with in 5-7minutes, I was suprised how quick they cooked, I thought the kidneys would need more time b/c they are bigger beans.  The garbonzo beans weren't soaked either and they cooked for about 10 minutes.

Let everything cook for a couple hours.

I made alot so I could freeze some for future dinners.

Sweet Breaded pork

• Ingredients-
• 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 eggs, beaten

3 cups panko bread crumbs

The sweet sauce, Heat on the stove-

Leftover red pepper or vinegarette  salad dressing

I added 1/4c of jam

1 t garlic powder

1/4c honey

Begin in morning-

Trim any excess fat from pork and pat dry with a paper towel. Pound down the pork till 1/2inch thick.  Season with salt and pepper. Dust with flour, shaking off any excess. Dip pork into egg mixture cover both sides, then coat with the panko crumbs, then let sit in fridge till ready to cook it.

Heat sweet sauce on stove. I like to let it cook 20 min, so it gets a tiny bit thicker, instead of runny and then let sit in fridge.

Heat oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Serve with the sweet sauce, corn on cob (cook for 3 min in boiling water), roasted potatoes and any type of salad.