Spicy Beans and Greens Stew {FANTASTIC DISH!}

Can I share my love of Bon Appetit Magazine.  I absolutely love it, and I love the recipes I find between it's pages EVERY SINGLE MONTH!  I rip at least one recipe out of the mag every time I read.  (Yesterday I read the Mar. issue and I have 6 recipes to try!  Heaven!)  This recipe was featured in the Feb. issue, and I made it the day I read the article.  It just looked so filling, and hearty, and cozy, and warm.  Everything you want on a cold Jan. day.  It's funny though the responses you get from a dish like this.  People are either a lovers or a haters of beans, and especially greens.  I definitely fall into the lover category.

I've always loved a good Bean and Bacon soup.  Actually I love Campbells Bean and Bacon soup straight out of the can!  I've been eating that as long as I can remember.  My mom taught me how to whip up a can of Campbell's at a young age.  It became a Sat. afternoon, and after school staple during my growing up years.  And of course my favorites were the Bean and Bacon, Split Pea with Ham, and Chicken Gumbo.  The last few years I have found a love for  Greens too!!!  It all started with the Zuppa Tuscana Soup, and then it branched out into the Minestrone Soup with Kale, and then my favorite breakfast now entails sauteed greens with a fried egg on top.  It's delicious!!  Those greens are so tasty!!  My Grandpa Barker always had Swiss Chard in his garden and brought my family some almost weekly during the summers.  I remember eating a lot of that stuff growing up.  I loved it.  My mom would steam it, and then we'd eat it with butter, vinegar and salt and pepper.  Lovely! I had just never thought of adding it into soup.  So needless to say when I saw this recipe in the pages of Bon Appetit this last months it didn't take long for me to decide I was going to make this stew.

I had all the ingredients, but there are a few things that may not be staples in every home.  Anchovies being the ingredient that I'm not sure everyone has in their fridge.  Let me just say this- I would never have anchovies on pizza, or would I ever think of using them in a recipe, but if you get over the fact that anchovies are actually fish with eyes, they taste really good!  If you like Caesar Salad then you like anchovies.  They're a key ingredient in the dressing.  They actually give whatever you're cooking a yummy saltiness, and that little bit of "What is it that makes this taste so good-ness?" to the recipe.  Anchovies keep forever in your fridge, and you can actually buy it in a tube (Anchovy Paste) already ground up.  Kind of like toothpaste, so you don't have to look those fishies in the eyes:)

You could make this stew a little thinner if you like, and have more of a soup.  I loved the thick heartiness of the stew, but next time I may want it to be more soupy.  It was great with a yummy piece of bread to dip in.  (Great Harvest Honey Whole Wheat was my  choice for the night.) It was awesome the day after in my kids thermos' for lunch.  They got a few, "What are you eating-s?" at school, but most of their friends smelled the goodness in the thermos, and just made the yummy sound:) So I will quote a little saying from James' granny, "Don't be a pantywaist, and make this stew!"  Be brave, and bold, and I promise you'll like this stuff!  And thank you Bon Appetit for another FAVORITE recipe:)  I love you!!

Spicy Beans and Greens Stew
recipe adapted from Bon Appetit


¼ cup olive oil
4 anchovy fillets packed in oil or 2 t. anchovy paste
1 tsp. crushed red pepper flakes
4 cloves garlic thinly sliced
1 large onion, thinly sliced
4 celery stalks, finely chopped
1 sprig rosemary or 1 t. dried rosemary
salt and pepper
1 pound dried white beans or chickpeas, soaked overnight, drained
1/2 lb or 2 bunches kale ribs and stems removed, leaves coarsely chopped
1/2 lb  flat-leaf spinach coarsely chopped

2 teaspoons fresh lemon juice
shredded Parmesan cheese to sprinkle over the top of the stew.

Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, red pepper flakes, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

Add beans, and 10 cups water.  (I used the quick cook beans technique because I wanted the stew NOW and not the next day.  It turned out perfectly.  Here's a link to quick cooking dried beans. Or you could always use 3-4 cans of white beans.  It would probably work great, and quite easy.)Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

Lightly smash some beans with a potato masher to give stew a creamy consistency. Mix in kale and spinach season with salt and pepper and lemon juice. Cook until greens are wilted, 5–8 minutes.
Add shaved Parmesan, and a drizzle of oil if you want.  Yummy!

Thai Coconut Pumpkin Soup

I love soup!  Always have, and I always will.  Whenever I eat out, I most often choose soup over salad.  I should qualify that statement though.  I'm picky, and I'm not going to choose a generic soup.  I'm not going to choose chicken noodle, or even a tomato bisque over a glorious house made Caesar Salad with homemade croutons, and dressing.  BUT I will be persuaded away from that perfect salad by interesting soup options.  Tempt me with a homemade cream of mushroom, or a pumpkin or butternut squash soup.  How about a spicy black bean soup.  If it's out of the ordinary and something I can't get in a little red Campbell's Soup can, I'm in!  Homemade is the key word here.  I won't bother if it's out of a bag, or can.  You know the kind of places you can count on for a good homemade soup.  

In my little garden this summer I planted a small patch of Sugar Pie Pumpkins.  They are absolutely perfectly sized for making 2 pies, or in this case I big pot of soup.  Each pumpkin produces approximately 30 oz. of pumpkin flesh!  Yum!  I saw a recipe on Pinterest the other day that combined some of my favorite flavors together.  Coconut milk, curry, along with the pumpkin.  Interesting, and tasty.  I decided to try my hand at my version of this soup.  I

sometimes like a little more sweetness to my recipes so therefore you'll notice the addition of a couple of apples.  It's good, and it worked perfectly:)  If you need a Sugar Pie Pumpkin to roast just give me a call.  I've got a small trailer loaded.  Or a 30 oz. can will work just fine.

Thai Coconut Pumpkin Soup

• 3 tablespoons coconut oil (or any oil you have on hand.)
• 1  onion, diced
• 2 garlic cloves, minced
• 2 apples peeled and cored and roughly chopped.  I used Gala.  Choose a sweet apple variety.
• 1 tablespoons curry paste (I used a yellow curry paste.  If you don't have paste, curry powder can be used.  It will be a little different, but close enough.  Curry paste comes in red, yellow and green colors and any will work.)
• 1/2 t. ground ginger
• 4-5 cups low-sodium Chicken broth
• 1 30 oz. can of pumpkin puree or the flesh of 1 Sugar Pie Pumpkin cooked
• here's a link on how to roast a pumpkin
• 1 (14-ounce) can coconut milk
• salt and pepper to taste
• 1/8 c. sugar
• Cilantro or fresh parsley for garnish
• Pepitas or pumpkin seeds for garnish
• Cream or sour cream drizzle for garnish

directions:

Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic, and apples with a pinch of salt and stir. Cook until the onions and apples are soft. About 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for a few minutes.  Add the pumpkin puree. Pour in the broth.  Start with 3 c. and add more later if needed. You can add more for a thinner soup, or less for a thicker soup.    Cover the pot and bring the ingredients to a boil.  Let bubble away for 5- 10 minute or until all the veggies are real tender.  It's easier to blend.  I have an immersion blender that I can blend my soup in the pot.  If not, work in batches and place the soup in a blender and blend until smooth.

 Add in the coconut milk, sugar, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Garnish with cilantro or parsley, and pumpkin seeds and a drizzle of cream.  

recipe adapted from How Sweet Eats

Chicken Tortilla Soup

Delish!  It's the only word to describe this tasty little soup.  It's been a little cooler and rainy at my house the last few days, and I wanted something warm, but light as well.  Can I just say this soup really is SOOOOO GOOD!  I love it!!  I made good use of a whole rotisserie chicken for this recipe.  I may just suggest that that is the way to go.   Real convenient, and quite easy too.  The base of the soup is a homemade stock, but really, use what you have.  If it's a box of broth, or just bouillon cubes it will still be great.  I hope you slurp up every last bit of this soup, just the way I did.

Chicken Tortilla Soup

a Lisa original, but it really wasn't that hard:)

10 c. chicken broth

2- 10 oz. cans of Rotel Tomatoes with Green Chili

(I used the Hot variety, and it was quite spicy.  Use the regular or mild if you're not into a lot of heat.)

1 c. chopped yellow onion

1 c. shredded carrots

1 c. chopped celery

Bring these ingredients together in a big pot or Dutch Oven, and bring to a boil.  Turn the heat down to medium low, and let gently simmer away until the veggies are tender.  Only about 10-15 minutes.  Taste and add a little more salt and pepper if needed.  Add to the soup:

3-4 c. chopped cooked chicken breast

(I used all the chicken from a whole 4 1/2 lb. rotisserie chicken.)

To serve have ready:

1 c. chopped cilantro

10-12 sliced corn tortillas or fried tortilla chips crunched up.

In each bowl I place a good tablespoon of cilantro, and a generous amount of tortilla strips.  Pour the piping hot soup over the cilantro, and tortillas, and serve with a squeeze of lime if you want.

You can always add black beans, or corn or both to the soup if that makes you happy.  I liked it just as it was:)

Side note:  I made a homemade stock by placing the bones of the rotisserie chicken in a pot with about 8 c. of water.  I let the bones simmer away for about 1 1/2 hours uncovered.  The broth reduced to about 4 c. total, but it was glorious broth.  It wasn't see-through, and pale, but it was kind of like gravy, and full of goodness.  I needed more broth for the recipe so I ended up just adding plain old clear broth, but having the homemade stuff too really made the flavor good.  I've also made homemade broth in a crock pot overnight as well.  Just take the carcas of a chicken or turkey, skin and all, and place it in your crock pot and cover with water.  Let it cook on low overnight, and in the morning you have something utterly wonderful.  Store it for use later or freeze.

Thai Coconut Chicken Red Lentil Soup

Winner!!!  This soup is a knock out winner!  It was so good, and made such an enormous pot, I ate it for lunch and dinner for about 3 days straight.  I may have even had it for breakfast one of those days.  Last week a very fun friend was talking to James after a church meeting, and mentioned she had a recipe for us.  She knew we'd love it.  She had tasted it at her daughters home a little while before and loved it and was kind enough to think of the Clawson's!!  (Joni and Erika I will FOREVER be in your debt.)  There is one preface I must make before heading on to the recipe.  You must have RED LENTILS.   You can't substitute regular brown/greenish lentils.  I had already made that mistake a few weeks prior to receiving this recipe.  There is nothing appetizing to a soup that is the color and texture of vomit.  Yup, you read that right.  I had tried to make a similar soup before Christmas, and I hadn't looked hard enough for red lentils.  I didn't think it would make that much of a difference, but trust me, it did.  The entire pot, of lovely brownish- chunky-ish soup was fed to the kitties.  They loved it, but I just couldn't.

Red lentils are actually a lovely salmon-ish, pinkish, orange-ish color.  The more fancy, upscale grocery stores will have them, or if you know of a store with a great bulk food section.  If you're lucky enough to live near a Winco Foods they have these lentils.  After my huge disaster a month or so ago, I had picked up a bag of red lentils at my not-so-local Winco, and had them just waiting to be used.  Talk about being prepared.  My 1 year food storage will now include red lentils to go along with my split peas, chocolate chips and cocoa.  I totally know what is going to be important should they end of the world befall us:)  The only other funky ingredient is the red curry paste.  If you've read my blog long enough you will now have a bottle of that curry paste in the back of your fridge.  It's another staple at my house.  It will last forever, and lends such a great flavor.  Here's a link and here and here and here and here, to a couple of other recipes that you could use your new curry investment in:)

The soup tastes even better the second day.  You will love it, and it is so pretty.  The texture is somewhat similar to split pea soup, and I included chicken to make it a little more hearty.  Give it a try and let me know what you think!

Thai Coconut Chicken Red Lentil Soup
Recipe adapted from Erika Andrus  (Thanks Erika!)

Olive oil drizzle for the pan (about 1-2 T.)
1 large onion diced
1 red bell pepper diced
3 cloves garlic minced
1 large yam or sweet potato peeled and chopped
1 large baking potato peeled and chopped
1 c. red lentils (A must!  No substitutions unless you don't mind nasty colored soup.)
2 t. salt
4-6 c. vegetable or chicken broth (I went with 6 c.)
2- 15 oz cans Great Northern or white beans rinsed and drained
2-3 T. Thai red curry paste (Here's a link to an image of the curry paste I see in the grocery store most often.  I think I actually used about 4 T.  Just check seasoning and add more.)
1- 15 oz can coconut milk
28 oz. can of diced or crushed tomatoes
2-3 large chicken breasts sliced into thin bite size chunks
1/8 c. sugar
Fish sauce to taste (optional- if you don't have fish sauce just use salt to taste.)
1/2 c. cilantro
Lime for garnish
Red peppers or jalapenos sliced thin for garnish

Preheat a large stock pot and pore in the oil and onions and peppers.  Saute until almost tender and then add the garlic.  Saute a minute or two more.  Don't let the garlic burn.

Add the yam, potato, red lentils, salt and broth.  Cover and bring to a boil.  Once it's boiling turn the heat down and let cook for 15-20 minute until the lentils are starting to break down and the potatoes are tender.  Stir frequently so the lentils don't burn or stick to the bottom of the pot.  When the veggies are tender add the curry paste, tomatoes, raw chicken chunks and continue to cook about 5- 10 minute until chicken is cooked through.  Add the coconut milk, and sugar.  Adjust seasoning to your liking.  This is where I like to add fish sauce to adjust the saltiness.  You can totally just use salt.  Throw in some cilantro, and garnish with fresh lime slices and more cilantro.  So dang tasty!!

French Onion Soup with Bleu Cheese Toasts

It is cold around these parts.  Really cold!  Like, freeze your boogers the minute you take a breath cold:)  You know what I mean?  Eyelashes are frosted over in a matter of minutes, and shoe choices are very important.  I will admit to going with style instead of function a few times in the last few days.  I'm staying very warm though thanks to a wonderful husband that keeps our wood stove burning day and night, and keeps this house absolutely toasty!   A fire in the fireplace is wonderful.  It's a different heat than just the furnace.  It warms the house from the core out.  The walls are warm, the tile floors are warm, and I am warm as long as I stay inside.

Soup is important this time of year.  It's like a wood burning stove.  It totally warms you from the inside out.  I love soup at all times of year, but during these cold, beautiful, bleak winter days it's on the menu more than a couple of nights a week:)  James and I went on a date the other night and had a wonderful meal.  If you're ever in Logan Utah check out The Elements.  Lovely!  James had French Onion Soup for his soup/salad course, and I decided since I couldn't give up my lovely Caesar Salad, I'd just have to make some French Onion at home.  Glad I did because it has now warmed me up twice.  Dinner last night, and lunch today.  It actually tastes better the second day.  James makes fun of me for this, but I think the flavors enhance overnight, and taste more wonderful on a lot of things.  This soup being one of them.

I take a bit of the easy route in this soup recipe, but if you're more of the fancy/perfectionist type, go ahead and make a lovely beef stock from scratch.  I don't think you can go wrong with that.  You'll need 2 quarts of broth for the soup.  I also switched up the cheese melted on top a bit too.  I used Swiss, Asiago, and Bleu Cheese!!!  It was delish!!  Definitely a must.  I served with some roast beef sandwiches to dip in the soup and a big Everything Salad.  My all time fave.  So if you need a little warming up I hope you enjoy:)

French Onion Soup with Bleu Cheese Toasts

5-6 good size yellow onions sliced thin

2 T. olive oil

1/2 t. salt

In a large stock pot or even better a large saute pan, place all the onions, olive oil and salt.  Turn the heat up to medium and let those onions start to sweat.  I had the lid on my onions for about an hour and they still weren't really turning brown.  Once I removed the lid, the liquid the onions released, evaporated quickly and the onions started to brown/caramelize.  Once they start to brown turn the heat down to low and just let them cook until they are a a deep brown color.  It usually takes a good 20-30 minutes.  I burned mine quite quickly by becoming too preoccupied when the heat was still high so make sure to turn the onions down, and check and stir them frequently.  

Once the onions were a really pretty color I added:

2 qts. water (or beef broth)

1 packet dry Au Jus mix (If you add broth don't add the Au Jus.)

5 beef bouillon cubes

2 T. Worcestershire sauce

1/2 of a 6oz. can tomato paste (Freeze the rest for use later.)

2 T. fresh thyme or 1 t. dried 

 Bring ingredients to a gently boil, and add salt and pepper to taste.  Depending on how sweet your onions are, you can add a little sugar.  I didn't need any last night, but I have in times past. 

To serve:

Ladle the soup into soup bowls or crocks.  I toasted some French Bread Slices ahead of time to use in the soup.  In each bowl I place a small slice of Swiss cheese in first and then topped it with the toast.  It helps with the sog factor.  Then I placed another slice of Swiss cheese, a T. or so of shredded Asiago Cheese and 1T. of Bleu Cheese crumbles.  Make sure your bowls are broiler proof and place bowl under the broiler.  I waited until the cheese was completely bubbly, and starting to brown a bit.  The bowls are dang hot so be careful, but dig in and enjoy!

New Years Noodles

I know what I'm having on New Year's Eve.  How about you?  Nope it's not Prime Rib, steak, shrimp, or anything of the sort.  It's going to be my favorite meal on the planet.  My Granny B's Homemade Chicken Noodle Soup!  Now these noodles are truly tradition. The first gal I know who made them was my great granny on my moms side. Her name was Viola Telford, but we always just called her Grandma Great. My mom has an old photo of her and her sisters up somewhere near Morgan making these noodles al fresco (outside). It is a great pic. They're all in there dresses and aprons rolling and cutting noodles for another great family meal together. Grandma Great then passed this tradition onto my grandma Barker and what a treat that has been.

Grandma Barker wasn't the warm fuzzy kind of granny who would squeal and hug the guts out of you, but she loved you in her own way. She never gave big gifts for birthdays or Christmas, but she never forgot your birthday either. I think I was her favorite (OK so Hollie really was but that's ok) because every birthday she would call me and tell me to come over for a little something. At her house sitting on the counter would be big brown grocery bag filled with noodle especially for me!! I know it took her hours to make those noodles, but Grandma knew they were my favorite thing in the world. Just shows she really did love me best! I would take them home and my mom would fix a big pot of Chicken Noodle soup for me. I loved it. I loved Grandma Barker.

My kids now love this noodle soup as much as I do.   It was one of them that suggested this soup for New Years.  We're going to be with family, and trust me, my brothers are going to be in childhood heaven once they start slurping! Here's to a fantastic 2013!!

dough balls

rolled as thin as possible

cut as thin as possible

Grandmas Noodles

3 c. flour

7 eggs

2 t. salt

Mix all the ingredients together and form into 5 balls. Let the dough rest a few minutes. Roll each ball into a thin sheet. Let sit until almost dry.  This part takes awhile.  I usually set my convection oven to 150' F. and drape the noodle sheet over a rack until somewhat dry.  Otherwise you're going to be waiting hours for the sheets to dry.  You don't want them completely dry or they just crack and break when you cut them.  Still pliable, but dry enough that they don't stick together.  When dry cut into 2 1/2 in. strips and then cut into super thin noodles. Let dry. When ready to cook, bring a pot of water to a boil. Add noodles and cook 5 mins. Drain noodles and add to chicken broth. Serve with shredded chicken, green onions, and bug juice. (soy sauce) Serve with blueberry muffins.

Beef Stew with Bleu Cheese Mashed Potatoes

It was my birthday last week and I turned 40!  40 used to be so old, but my word, I feel better than ever:)  It's totally better than 25.  You are so much wiser, and happy too..............Happy Birthday to you!  The bakery has been on overdrive the entire month of Dec.  It usually doesn't happen quite like that most years.  We have a few weeks after Thanksgiving to gear up for the rush, but the rush came, and the entire family has been working at the bakery, everyday for the last 2 1/2 weeks.  Bless their hearts!  They have been mixing, baking, stacking, packing, tying, and shipping THOUSANDS of cookies, so needless to say my birthday was spent............doing just that.  Cookies!  That's ok.  I had tons of well wishes, my Visiting Teachers plastered hearts all over my door, and after the cookies were done for the night, we went out to dinner.  A fast dinner mind you.  We didn't have time for something spectacular.  It was too late.

All I wanted to eat on my birthday was this Beef Stew.  So the day after I started dinner early.  Something about the potatoes being in mashed form and served on top of the stew instead of cubed chunks inside, make me so happy.  It is so comforting and delicious, and totally makes weary family members melt at the sight and smell.  This recipe is a compilation of a couple of different recipes, but it has everything I like.  It's a crock pot meal so you can make it ahead and let it cook low and slow all day.  When you get home you're just about ready.   I love the step I learned from Mel's Kitchen Cafe.  She places most of the ingredients to her stew in the crock pot, but the carrots go in a foil pouch and then is set on top of the stew mixture during cooking.  It keeps the carrots a more bright orange instead of the dingy brown from simmering in beef juices all day.  Either way it will taste the same.

Now don't feel like you have to make fancy mashed potatoes.  You can use instant mashed potatoes if necessary.  Or you can put potato chunks in the stew itself.  Whatever you need, or have the time for.  The Bleu Cheese Massed Potatoes are a staple at my house.  We love Bleu Cheese.  I always have a giant tub in my fridge so it's an easy addition.  You don't have to make a special purchase.  You can just have naked mashed potatoes, or add Parmesan, Cheddar, or Ranch Dressing.  All of the above will make a great mashed potato.  Enjoy!!

Beef Stew with Bleu Cheese Mashed Potatoes

3-4 pounds boneless chuck roast, cut into 1 1/2-inch pieces

Salt and pepper

2 tablespoons oil (you'll need more)

2 onions, finely chopped

2 cloves garlic chopped

8 oz. mushrooms

1 (6-ounce) can tomato paste

4 cups water

1 beef stew seasoning packet

1/4 c. Red Wine vinegar (or 1 c. red wine)

3 tablespoons soy sauce

1/8 c. sugar

1 pound carrots, peeled, and cut into 1-inch pieces

2 15 oz. cans green beans or 1 bag frozen peas

In a large fry pan or wide stock pot place the oil and saute the meat until browned.  You'll have to work in batches or the meat ends up boiling instead of searing.  You want some nice browned chunks.  Season with salt and pepper.  Once all of the meat is browned and seasoned place in the crock pot.  In the same pan you cooked the meat, now add a little more oil, the onions, garlic, and mushrooms.  Let them sizzle around until softened.  Add the tomato paste at this time.  Stir it around until it spreads evenly through the veggies and then add the water, beef stew seasoning packet, vinegar and soy sauce.  Stir until combined.  At this point I usually check the seasoning of the sauce.  I usually add just a little bit of sugar and more salt and pepper if necessary.  Adjust to your liking.  Now pour the veggies and the sauce in with the meat.  Turn crock pot to low, and get your carrots ready.  

You're going to want to use some pretty heavy duty tinfoil, or a double layer of foil.  Place all the chopped up carrots on the foil and drizzle a little olive oil and salt and pepper over top.  Fold up as you would a tinfoil dinner.  Make sure there's no holes.  Place the foil packet on top of the meat mixture and cook according to directions.  You'll want to cook on low for 6-8 hours.  My crock pot cooks everything on high even on the low setting, so the stew only took about 4 hours.  You just want your meat to be extra tender.  I placed my stew on the "Keep Warm" setting for quite a few hours and it still turned out great.  right before serving take the carrots out of the foil and pour them and the juices they created into the stew.  Add the drained green beans or frozen peas.  Whichever you want to use.  Just let them sit in the stew until they're warmed through.  

I like my stew a little thinner, but if you want a thicker stew you can add a little cornstarch and milk mixture to the stew and stir quickly to prevent lumps.  The mixture needs to come to a boil after the milk mixture is added to fully thicken up.  If I was doing this I'd use:

1/4 c. milk

1-2 T. cornstarch

To serve the stew I use big deep dishes as bowls.  We ladle up the stew and then top with a big spoonful of mashed potatoes.  The thinner stew is so tasty with the taters.  If you don't want to make the mashed potatoes, then by all means add 3-4 c. chopped potatoes with the carrots in the foil packet and cook away.

Bleu Cheese Mashed Potatoes

5 lbs. Russet or Red Potatoes (I use both at different times.  Either one.)

Peel and cube potatoes and place in a pot and pour enough water to almost cover the potatoes.  Add a good size pinch of salt.  A good 2 t. usually.  Bring the potatoes to a boil and then turn the heat down and let them boil gently for 20 minutes.  Check for tenderness when done.  If they're still a little crunchy, let them cook a little longer until soft.  

Drain water and mash the potatoes with a potato masher.  Once they are mostly mashed I add:

Butter (approx. 1/4 c.)

Sour cream (appox 1/2 c.)

Bleu Cheese crumbles 1/2 -1 c. depending on how strong you want them to be.

Onion salt

Pepper

milk or half and half. (appox. 1 c.)

I use my hand mixer at this time and star blending.  I've noticed that I usually have to make my potatoes a little wetter than I would like to eat because by the time they get to the table they usually stiffen up a bit.  Taste seasoning.  If you need more bleu cheese bite, then add it, or salt and pepper.  You want these potatoes to be able to stand on their own.  You don't want them to just be the filler for the sauce, you want them to be tasty just by themselves.  Serve on top of stew.  Enjoy!!

Roasted Tomato Rice Bisque

This is a delicious soup.  My mom loves this soup.  I found this recipe YEARS ago in a Martha Stewart Living Mag.  I've changed it up quite a bit to suit my tastes.  It is so simple, yet has such a great flavor.  I made this a few weeks ago with the last of my cherry tomatoes from the garden.  They actually lasted into the first part of Nov.  It's always such a treat to eat homegrown tomatoes through Nov.  Don't think that roasting tomatoes is a necessary step to make a tasty soup.  It's not.  It was just something I thought I'd try.  If you have a ton of extra tomatoes then try this step, otherwise, canned tomatoes work amazingly well.  Enjoy with some hot bread or a grilled cheese sandwich.  And curl up by the fire and watch a good movie:)

Roasted Tomato Rice Bisque

2 T. butter

1 T. Olive Oil

1 onion chopped

2 t. dried oregano

2/3 c. rice

salt 

pepper

32 oz. canned chopped tomatoes (or a cookie sheet full of roasted tomatoes)

4 c. chicken broth

2 c. milk, or half and half, or cream

Melt butter in a saucepan with oil.  Add onion and stir until transparent.  Add oregano, rice and, 1 t. each salt and pepper.  Stir until the rice is coated in the butter and the oregano is fragrant.

Add tomatoes (I usually puree the canned tomatoes a bit.  If you're using the roasted tomatoes place them in a blender or food processor with a little stock and buzz them up a bit.  I like a little chunk, but my family doesn't like big chunks. ) and chicken stock.  Bring to a boil and let it bubble slowly for 20 mins. or until the rice is tender.  If the rice has soaked up too much juice add a little more chicken stock if you want.  Stir in milk or cream and add more salt and pepper if necessary.  Sometimes I add more milk, just depending on how creamy I'm feeling:)  Serve with a great crusty bread or grilled cheese.  Serve with Parmesan Cheese.

Roasted Tomatoes

On a large silver cookie sheet place a single layer of tomato chunks or cherry tomatoes.  Drizzle with a little Olive Oil and sprinkle of salt and pepper.  Place in a 425'F oven and roast until the tomatoes are a little browned on the edges.  Probably around 20- 25 mins.  Make sure you get every bit off the pan.  It's full of flavor.  You can add this to the soup, or make a pasta sauce out of it.  

Chicken Chowder

I can't believe I have never posted this recipe here.  Honestly, this is probably my favorite meal my mom made when I was growing up.  She would make this chowder and a big pan of breadsticks and we children would be in heaven.  One really great thing about this soup is that it is always a big hit, no matter where you take it, or who you serve it to.  Not like Clam Chowder where some people aren't clam lovers.  Everyone will eat chicken, and this soup is perfect on a lovely cold-ish Nov. day.  I always loved it though that my mom didn't care what time of year it was.  We relished this soup in July!  Make some this week and make a pan of Focaccia or Breadsticks as well.  You're little family will love your guts for ever and ever:)

Momma Garner's Chicken Chowder

3-4 chicken breasts or a whole chicken (I think the chicken breasts with the bone and skin still attached makes the best broth, but do what's easiest.)

Place the chicken breasts or chicken in a large pot and cover with water.  Add a little salt and pepper, and if you want an onion and big chunks of celery and carrots to make a yummy broth.  You're going to strain it, and use the broth is the soup.   Bring the chicken to a boil, and then let simmer on the stove until the chicken is tender and cooked through.  I usually do it for 40-60 mins.  Take the chicken out and let cool and then shred it.  Reserve the chicken until the last step of the chowder.   Strain the broth and save it for the soup.

1 big onion chopped

3-4 ribs of celery chopped

2-4 big potatoes chopped (I've used red or russets.  Both work.)

3-4 carrots chopped

I'm never exact on my veggies.  I usually add a lot of them.  Place all the chopped veggies in a large soup pot.  Cover the veggies with the chicken broth from the chicken breasts.  I usually just barely cover the veggies with the water.  That seems to be the perfect amount of liquid for the chowder.  Bring the veggies to a boil, and let simmer away for 20-30 minutes until the veggies are tender.  While the veggies are cooking in a small saucepan add:

3/4 c. butter

3/4 c. flour

2 -12 oz cans of evaporated milk, or regular milk works too

1 1/2 t. salt

This is the roux step.  A roux is simply a mixture of fat and flour used to thicken sauces.  I usually make a roux mixture when making gravy.  It's not hard.  In the sauce pan place all of the ingredients together, and stir with a wire whisk.  You just want to keep the flour from turning lumpy so stir constantly.  Once the butter has melted  and the milk has started to bubble, you'll notice the sauce starting to thicken.  It will get REALLY thick.  Don't worry.  You're going to want to cook this mixture until it pulls away from the sides of the pan, and almost creates a dough.  It's perfect.  Once the veggies are tender you can drain a little of the stock and reserve it for later.  You may want to thin your chowder a little after adding the roux.  I just plop the roux right into the veggies and stock.  Use your whisk and stir until the roux is combined.  If you want a thinner chowder add more stock.  Finally just before serving add:

The shredded chicken 

salt and pepper to taste

1 1/2 T. vinegar

The vinegar is key to this soup.  Something magical happens after you add it.  Heat through and serve!

Bean Ham and Kale Soup

I remember as a teenager having to give a church talk one Sunday about prayer.  I told a story of when I was 14 years old and my dad had taken me on a long road trip through Colorado.  That's actually when I learned to drive.  I drove for hours and hours on that road trip and learned all about kissing, or actually NOT kissing, and boys, and Choosing the Right.  It was a great trip.  On the way home though we travelled through some pretty rough weather.  We were climbing a mountain pass through one of Colorado's famous ski areas and the fog was so stinking thick.  I was scared.  As my dad was driving I remember asking him if we should stop and say a prayer for safety.  My dad told me he didn't dare stop for fear of someone coming up on us from behind and hitting us, but asked if I'd say a little prayer.  I did, and the fog lifted.  Of course it did.  It was one of those Tender Mercies as a kid, and a time I remember gaining a testimony of prayer, and realizing someone was really listening.  In referencing this experience in my talk I stated that the fog was as thick as Bean and Bacon and Split Pea Soup COMBINED!  In my little 17 year old mind food was what my world revolved around.  I've giggled over that soup reference now for 20+ years.  I guess I've always been a food girl.

Bean and Ham Soup is always a favorite at my house.  My mom made a huge pot of it the day I had Seth.  It smelled so good as we came home from the hospital with our new little bundle.  And there is nothing better on a cold blustery day than soup simmering away all day.  The recipe is pretty simple.  Measurements are approximate, and you can add more of whatever you like or leave things out as well.
This time making the soup I added Kale since we're a little addicted to the stuff.  I love how it tastes in soup, and the texture.  My kids like it too, but if you're afraid of what your family will think, leave it out.  It's dang good both ways:)

Bean, Ham, and Kale Soup

8 c. water or enough to cover your veggies by an inch or so
3-4 carrots chopped
1 onion chopped
2-3 ribs celery chopped
2-3 potatoes cubed
1 ham bone or leftover ham shank

In a large pot I place all these ingredients together and bring to a boil.  I like a lot of veggies so I make sure there's a lot of them in my pot.  I will let this mixture simmer away for a couple of hours usually.  The potatoes start to fall apart and the ham should be falling off the ham bone by this time.  I remove the bone and pick all the ham bits off and place them back in the soup.  Add:

6-8 chicken bouillon cube
2-4 15oz. cans of white beans or Navy beans

I let this simmer away for 20 mins or so and taste the soup.  If it needs more salt and pepper this is the time to add it.  I usually take a potato masher at this point and kind of mash the soup a little.  I like the beans to be broken down a bit.  Now add:

2-3 big handfuls chopped Kale

Bring the soup back to a low bubble and cook 5-10 minutes more to let the Kale wilt and soften.  Season to taste and serve with some bread or crackers.

Here's a great Mormon Message about Tender Mercies

Black Bean Soup

I realize that warmer weather is here most days, but I just love soup all days.  Sometimes it's like wearing white or light pink in winter.  It just has to be done.  I'm afraid I even wear lime green in the dead of winter.  I will not be restricted because of the season.  Therefore when a craving for a delicious black bean soup crept up on me............I indulged.  It was wonderful too.

This is a pretty straightforward recipe, and doesn't require a whole lot of extra ingredients.   It is a healthy and delicious meal.  I made it just for me.  For lunch today.  I'm sure it would freeze well, or you could serve it with some corn bread for din din and everyone would be delighted:)  You could invite me over for dinner on that night if you'd like:)

Black Bean Soup

4 cloves of garlic chopped

1 c. carrots sliced

2 ribs celery chopped

1 small onion chopped

1/4-1/2 chopped jalepeno (depending on how hot you like it)

1 T. Olive Oil

1 10 oz. can Rotel Tomatoes (or any diced canned tomatoes)

6 c. chicken broth

4 15oz. cans black beans rinsed and drained

1 t. cumin

1/8 c. sugar

zest of 1 orange

juice of 1 orange

In a large pot place garlic, carrot, celery, onion, jalepeno, and Olive Oil.  Saute for a few minutes until the veggies are a little tender.  Add the tomatoes and let them bubble a little bit before you add the rest.  Now add the chicken broth, beans and cumin.  Cover the pot and let it simmer for 20 minutes or until the veggies are soft.  I use my immersion blender, but you could work in batches with your regular blender as well.  I buzz the heck out of the soup until its pretty dang smooth.  You can leave it a little chunky or just how you like it.  At this point I add the sugar, orange zest and juice.  Taste and add a little more salt and pepper.  Top with sliced green onions, tortilla chips and a little sour cream.n

Chicken Coconut Ramen Soup

I love Top Ramen.  I have loved it my whole short legged life.  It is the perfect after school snack, and I have passed my love of these curly noodles onto my children.  I'm such a good mom:)  I remember as a kid one of my favorite cousins would babysit us every Sat. night.  I think there was just a standing arrangement.  Lynette would come over and we would do the same thing every week.  First we'd watch Solid Gold.  My mom was on a date so she never objected.  We had the whole backside shimmy down as good as our favorite dancer.  She was the beautiful black woman with hair to the ground almost, who usually had her dance leotard a little too low and a little too high in all the wrong places, but boy could she shake.  We'd sit acting a little shocked, but then Hollie and I would replicate that shimmy like no body's business!  After that, was Love Boat of course, and then we'd watch Fantasy Island and get ourselves scared to death.   Lynette would then have to lay on our bed and tell us stories of all her broken bones, and stitches and stuff.  They were the greatest nights.  We'd make Top Ramen a lot on these nights as well.  But of course we'd set the table nice, and divvy up the bowls real even, and enjoy every slurp.  Maybe that's why I love Top Ramen so much.  Very happy memories:)

So this is a glorified Ramen recipe.  I've seen the idea floating around Pinterest lately and last night I was in need of some dinner help.  I love the Thai soup Tom Ka Kai, which is a chicken and mushroom soup so I just played around with that idea as well.  What appeared was delicious!  The kids loved it, James loved it and so did I.  And it was super easy.   Give it a try, and see if you can impress your Ramen loving loved ones as well.

Chicken Coconut Ramen Soup

4-6 c. chicken broth

1 c. sliced mushrooms (just regular or shitake if you have them)

1 c. sliced carrots

1 large tomato chopped

(you can add just about any veggie.  Bok Choy, sliced red pepper, zucchini.  Whatever is on hand)

1 14 oz. can coconut milk

1/4-1/2 c. sugar

1 T. curry paste (You can find the paste in the Asian Food section in any grocery store.  Yellow, green, red or musaman work fine, or just the powdered kind.  If you go the regular powdered route add a little ground ginger as well.)

2-3 T. lime juice

1 c. snow peas

1/2 c. chopped cilantro or fresh basil if you have it

1-2 c. chopped or shredded chicken 

2 packages Top Ramen
a little fish sauce or soy sauce if it needs a little salt

In a large pot add the chicken broth, mushrooms, carrots, tomatoes, and any other veggies except for the snow peas.  Bring this all to a boil and let bubble away for 5- 10 minutes.  Once the veggies are tender add the curry, and coconut milk.  Slowly add the sugar.  Taste it to see if it needs more or less.  Start with just 1/4 c. and then go from there.  Once the broth is where you want it add the Top Ramen.  It only takes 3 minutes you know.  Before serving add the cilantro, basil or cilantro, and the shredded chicken.  

Homemade Udon Noodles

I love noodles.  And I love soup.  I love going to Happy Sushi and getting a big steamy bowl of Tempura Udon.  I crave it.  I want it all the time.  Even in the summer when it's hot, I could eat that big bowl of Udon Noodles and enjoy every bite.  I dated a boy in college who had served a LDS mission to Japan and he loved to take me out for lunch to his favorite little Japanese joint.  We went at least once a week and sometimes twice.  Thanks to Jason, my grocery budget that first year at BYU was quite small.   The restaurant was tiny, but super tasty, and this is where I first learned to love Curry and Katsu.   They had noodles too.  The food there was better than my all time favorite, The Utah Noodle.

So imagine my delight when I married Mr. Tall, Dark and Handsome and he had mission roots in the Orient as well.  My Jimmy served a LDS mission to Taiwan, and we've had asian cuisine as a staple at our home for years now!  Noodles are big time in Taiwan, and I'm waiting for the day that Jimmy will take me to Taiwan and treat me to all the food he talks about even 20 years later.

I was going to make a big noodle soup the other night, and I'd bought some dry Udon noodles from the Asian Market.  I was really hoping that they'd turn into the big, fat, chewy noodles that I love so much at the restaurants.  They didn't.  The dried noodles are weak in comparison to their chewy, fat, cousins.   I did a little search for some Udon Soup recipes, and came upon one for homemade noodles.   I didn't even think I could make them.  I thought I would have to do the whole Kung Fu Panda thingy, and learn to flip and stretch my noodles.  Come to find out, making homemade Udon noodles just isn't that hard.  Time is your key ingredient, and if you have a little of that, you are set.

We ate the whole pot in one sitting.  There was a ton of slurping going on, and a lot of, "mom this is sooooo good!"  I doctored up the pot of soup with some bok choy, snow peas, carrots, and green onions.  You can leave it just noodles and broth if you want to.  Either will make you happy.  So if you're addicted to those big, fat, chewy noodles like me, you've got to give these a try.  I can have my Udon fix now when ever I have the time, and I don't even have to travel to town.  Love that!  Here's a link to a great Youtube video that shows you exactly how to roll out and cut your noodles.  I found it extremely useful.

Homemade Udon Noodles
recipe courtesy of Viet Kitchen

Give this udon noodle recipe a try yourself. You don’t have much to lose but some flour and time. This udon noodle recipe produces about 2 1/4 pounds of cooked noodles, which is ample for 8 portions.

If you use a stronger (higher protein) flour such as King Arthur, you may need a touch more water. Add it by the teaspoon when moistening the dry ingredients.

Makes about 1 1/2 pounds noodles

1 pound (3 cups plus 2 tablespoons) unbleached all-purpose flour, Gold Medal preferred
1 tablespoon salt
1 cup water

1. Put the flour and salt in a food processor bowl. Pulse a few times to blend. Remove the feed tube and run the machine while you pour the water in a slow, steady stream.

After all the water has been added, the dough will look crumbly. Let the machine run for a little more to moisten all the flour. It may not gather into a ball. That’s okay. (Alternatively, put the flour in a bowl, make a well in the middle, and slowly work in the water by hand.)

2. Transfer the dough and all the bits to your work surface. Start kneading it vigorously. You should not need any water. Knead for about 5 minutes, slapping the dough onto the work surface occasionally to work the gluten. You’re done when the dough is smooth and feels firm-soft, nearly as soft as your earlobe but not quite. Shape the dough into a ball and slide it into a zip-top plastic bag. Seal well, pressing out all the air. Set aside to rest for at least 2 hours or up to 4 hours in summer and 8 hours in winter.

3. Before you roll out the dough, set a big pot of water on the stove and heat it up. You’ll be making the noodles and cooking them at the same time.

4. Remove the dough from the bag and put it on lightly floured work surface. Roll the dough out to a thickness of 1/8 inch, turning it and flouring it occasionally to prevent sticking. Aim for a rectangle-like shape.

5. Then fold it in half, dust the underside, then fold back 1/4 of the dough on each side to create flaps. Watch the video for guidance.

6. Use a knife to cut strips of noodles, each a scant 1/4 inch wide. Cut about a quarter of the dough then pause to unfold the strips into noodles. Use your fingers to pull on the noodles to stretch them out to about twice their width. Cut the longer strands in half to yield noodles about 12 to 16 inches long. Gently dust the noodles with flour.


Drop the noodles into the boiling water. Let them cook for about 3 minutes (the water may not return to a boil), until the float to the top and are chewy tender. Then use a slotted spoon to remove the noodles from the hot pot. Deposit them into a bowl of cold water to cool for a few minutes. Drain into a strainer and set aside to cool. Replace the water in the bowl to cool the next batch of noodles.

While the noodles cook, cut more noodles from the dough, pausing again to unfold and stretch the strips. If you work on a quarter of the dough at a time and cook them, you’ll get into a rhythm. Or, get someone to help you.

7. The noodles are ready to use or eat. You can store them cooked for several days. Return them to room temperature before using. You can refresh them with a dunk in a pot of boiling water.

Udon Soup

6 c. chicken broth

3/4 c. soy sauce

1 t. sesame oil

2 T. sugar

1 c. snow peas

1 c. thinly sliced carrots

1 c. chopped bok choy or celery

6 green onions sliced

1 recipe udon noodles already cooked

Bring the chicken broth, soy sauce and all the veggies to a boil.  Boil until the carrots are tender.   5-10 minutes.  Now add the cooked noodles.  Serve!

Tender Mercy Chili

Strange name I know it, but I am taking it from a talk by Elder David Bednar.  It was a talk given a few years ago during a session of my faiths annual General Conference.  Fantastic talk if you personally want my opinion, and describes this chili perfectly.   I am a true believer in Tender Mercies from a loving Heavenly Father.   I love this scripture that describes Tender Mercies.  “But behold, I, Nephi, will show unto you that the tender mercies of the Lord are over all those whom he hath chosen, because of their faith, to make them mighty even unto the power of deliverance” (1 Ne. 1:20).  Some people may call them coincidences, or luck, but I believe they are small little blessings that we receive constantly.   One of my New Years resolutions last year was to try and recognize these "Tender Mercies" in my life as they happened each day and be thankful for them.  I've realized I can count them on a daily basis  and this chili just happened to be a Tender Mercy for me the other day.

I have been having a HUGE craving for Wendy's Chili lately and I can't seem to get enough.  Maybe it's this little diet I've been on since Dec. and the fact that Wendy's Chili is spot on.  210 calories for a small cup and loaded with protein, fiber, and deliciousness.  I can eat a cup of chili and a naked baked potato and be happy for the rest of the day.  (That's a good thing since the rest of my meals suck!)  A dear friend shared a copycat recipe of this chili a few years ago, and we even made it once on one of our enormous freezer meal cooking days.  So I got this great idea to make a honkin' gi-huge roaster pan of the chili and freeze it in gallon bags for future use.  I'm never sorry when I do this. And it came in super handy Mon. night.

So the kids started pouring in from school when the scent of delicious chili met their cute little freckled noses.  My red head is the best.  He comes home first and walks through the door and says, "MMMMMMM  what's that mom?"  I reply chili and he starts the whole fist pump, YES! yelling, and happy dance.  I wish I could take full credit for his happiness, but I noticed the other day when he asked what was for breakfast and I told him cereal he did the same thing.  He's just a cheerful kid.  Practically perfect in every way.  (As all my children are.)  We started snitching small bowls, dipping chips in the pot, and testing to make sure the chili was safe.

At about 5:02 pm we were all lounging about doing homework, watching Netflix, and Pinterest when a car drove down the driveway.  This may not seem out of the ordinary to most, but at our house you can see the car coming down forever, and they are far and few between.  We didn't recognize the car either so we just sat until the car got closer.  As the occupants started out of the car I got a sudden charge to my soul.  The Missionaries!!  I suddenly had a vague little remembrance of signing a sign-up sheet a few weeks earlier that I would feed the above mentioned missionaries for din-din on Jan. 9, 2012 @5:00pm.

Talk about jump into action.  I yelled!  "We're feeding the missionaries RIGHT NOW!  Set the table, move your crap, pick up the other crap, and be a HAPPY FAMILY!"  They did.  Within 3 minutes hot steamy bowls of chili were served with chips, cheese, sour cream and avocado.  I don't think we missed a beat.  The missionaries had seconds and thirds and then I just happened to have the makings of Fried Ice Cream for dessert.  Disaster was averted.  I will still go to heaven one day.  I was made strong and delivered and I will always call this chili Tender Mercy Chili:)  It literally saved my bacon.  So if you've got the missionaries coming over I know they like this stuff.  I hope it serves you as well as it did me.

Love ya!

Tender Mercy Chili

AKA Wendy's copycat recipe

I've adapted it to just how I like it so enjoy!

2 pounds ground beef

One 29 ounce can tomato sauce

One 29 ounce can kidney beans, with liquid

One 29 ounce can pinto beans, with liquid

1 cup diced onion (1 medium onion)

1 diced green pepper

¼ cup diced celery (1 stalk)

1 can Rotel tomatoes

2 teaspoons cumin powder

3 Tablespoons chili powder

1 ½ teaspoons black pepper

2 teaspoons salt

1 T. Italian Seasoning

1/4 c. sugar

2 cups water

Directions:

1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat.

4. Cook, stirring every 15 minutes, for 2 to 3 hours.