4 cups chicken broth
1 small chicken breast, cooked and chopped
1 small zucchini, diced
2 medium carrots, diced
1 onion, diced
1/2 red pepper, diced
1/2 c. quinoa, rinsed
1 tsp. each salt and pepper
1 T. each dried basil, oregano and cilantro
1 tsp. garlic powder
2 T. oil or margarine
Combine all ingredients except chicken in a large pot. Bring to a boil, then simmer for approximately 30 minutes until quinoa is done and the vegetables are tender. Stir in chicken. Makes 2 – 3 servings.
I had some leftovers that needed to be used up: cooked rice and a cooked chicken breast. The tomatoes on the counter were ripening quickly. It had been a while since I’d made a curry. All these things inspired me to make Butter Chicken. This took little time because of the leftovers. To save time, you could buy a roasted chicken breast from the deli. Watch for the “twist!”
1 small onion, chopped
1/2 pepper, chopped
4 small Roma tomatoes, chopped
1 c. tomato sauce
1/4 c. water
1 cooked chicken breast, chopped
1/4 c. tub-style cream cheese
Splash or two of 10% cream
1 T. curry powder or an Indian spice blend
Brown onion and pepper. Add tomatoes, tomato sauce and water. Bring to a simmer on medium low. Cook for 10 minutes. Stir in cream cheese (the “twist”) and chicken. Continue to heat until the cream cheese is fully incorporated into the tomato mixture. Remove from heat, add the curry powder/Indian spice blend and splash or two of cream. Serve with rice. Naan bread would also be good. Serves 2 – 3.
1 onion chopped
2 T. oil
4 small carrots, diced
1 large potato, diced
1 fish filet (I used sole)
1 can salmon, drained and bones picked out
1 c. frozen corn
2 c. milk
1 T. dried dill and 2 T. Old Bay Seasoning
salt and pepper
Place potatoes and carrots in microwave-safe dish and microwave in a bit of water until a bit tender. Brown onion in skillet until soft, then add fish filet and cook for a few minutes more. Drain potatoes and carrots. Combine potatoes, carrots, onion, fish fillet and salmon in a medium pot with milk and spices and simmer for about 10 minutes, stirring so that the milk doesn’t burn. Stir in frozen corn and heat through. The chowder may be thickened at this point with 1/4 c. flour dissolved in water and stirred in. Makes 4 – 6 servings. Great with crusty bread or buns.
My husband, after 15 years of marriage, and many, many bowls of soup served for dinner, announced last week at a potluck that he isn’t a big soup fan. I was a bit gobsmacked. My girlfriend replied that “women like soup” and I think it’s true. There’s something comforting about soup. I’m not fond of the cream-of-something canned soups however. Here’s a quick Cream of Mushroom soup. Add some crusty rolls and salad-in-a-bag and you’re good to go.
Adapted from: http://dinnerwithjulie.com/2008/02/11/day-42-creamy-mushroom-soup/
1 small package sliced fresh mushrooms
1 – 2 T. oil
1 onion, chopped
1 tsp. garlic powder
1 T. each dried rosemary and cilantro
1 T. flour
3 c. chicken or vegetable stock
Splash of red wine
1/2 c. whipping cream, sour cream or half and half
Brown mushrooms and onions until moisture evaporates and mushrooms turn golden. Add flour, cook two minutes. Add spices, stock and wine and simmer on low 15 minutes. Remove from heat and stir in cream (I used sour cream.) Serves 4 – 6
1 lb. ground beef
3 small ham slices, chopped
1 medium onion, chopped
1/4 c. green pepper, chopped
1, 14 oz. can diced tomatoes
1 c. rice
2 c. water
1/2 c. chili sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Brown beef, onion and pepper in skillet. Add cooked ham, tomatoes, rice, chili sauce, salt, pepper and Worcestershire sauce. Bring to a boil, reduce heat, simmer 25-30 minutes until liquid is absorbed and rice is tender. 6 servings Time saving tip: Buy frozen diced onions.
We’ve been on a bit of a lentil kick here at Chronic in the Kitchen. Lentils are great meal extenders and a good substitute for beans (which my husband doesn’t care for) in chili’s and stews. They are high in fiber and protein and a package of dry lentils is relatively inexpensive to buy.
2 chicken breasts, cooked and chopped
1 c. dry lentils
1 28 oz. can tomatoes
1 can green chilies
1 each onion and pepper, chopped
1 T. dried cilantro
2 – 3 T. Club House Tex Mex Seasoning
Tip: Buy pre-cooked chicken breasts (or use leftover chicken or turkey) and pre-chopped onions and peppers
Cook the chicken breasts in advance – I did it in the oven at 350 for 30 minutes. While that is cooking, cut the vegetables (if not using pre-chopped ones) and brown them a bit. Add the lentils, chilies, tomatoes and spices and cook until the lentils are tender, about 30 minutes.
When the chicken breasts are cooled, cut them into chunks and add to the chili. Heat through. Serves about 6.
Nourishing Ham and Lentil Soup
You can relax while this is cooking. The preparation time is minimal.
8 cups stock (I used ham stock I’d previously cooked with a ham bone)
1/4 c. pot barley
1/4 c. dried red lentils
1/2 c. dried green lentils
1/2 c. brown rice
1 T. Italian seasoning
2 Bay leaves
1 onion, chopped
2 celery stalks, diced
3 carrots
1/4 c. small pasta such as Orzo
1 1 /2 c. cooked ham, chopped
salt and pepper
Heat stock to boiling. Meanwhile, rinse barley, lentils and rice. Add to the hot stock along with the Italian seasoning and bay leaves. Cook for 30 minutes on simmer. Add onion, carrots, celery and pasta. Cook for about 20 minutes more until vegetables are tender. Add ham and cook a few minutes more, just long enough to heat the ham. Serves 8.
2 boneless skinless chicken breasts, cut up
juice of one lime
1/3 c. oil
2 T. Club House Tex Mex Seasoning
1 tsp. each garlic powder and cumin
1/2 tsp sugar
1/3 c. diced onions
Combine all in a large Ziploc and allow to marinate in the fridge for several hours.
To prepare:
Slice one pepper and onion. Brown peppers and onions a bit in a frying pan, add in chicken with marinade and cook thoroughly. Serve with flour tortillas for wrapping and the usual mexican accompaniments (salsa, sour cream, chopped lettuce, guacamole, shredded cheese.) Ole!
We have this often. Beats stuffing peppers and it tastes very similar. We like this soup even in the summer.
Tip: Buy pre-sliced peppers to save prep time.
1 lb. ground beef. browned and drained
3 peppers, assorted colors, chopped
1 stalk celery, sliced
½ c. onion, chopped
1 container beef stock
1 sm. (14 oz) can diced tomatoes
¼ c. uncooked, long-grain white rice
½ can tomato paste
1 tsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. dried thyme
½ tsp. ground pepper
Sauté vegetables for 5 min. Add to beef in saucepan. Stir in remaining ingredients. Bring to a boil and simmer for 25 min., until rice is tender.
This is done in the slow cooker
2 lbs. beef stew
1 red pepper
1 onion
2 tomatoes
1 1/2 c. light coconut milk
1 c. chili sauce
1/4 c. natural peanut butter
juice of 1 lime
1 T. dried cilantro
1 T. dried basil
1 tsp tumeric
1 tsp. curry powder
1 tsp. dried mint
1 tsp garlic
dash of dried red chili pepper
1 T. brown sugar
Cut onion, peppers and tomatoes into chunks. Place in slow cooker. Add stewing beef. Combine sauce ingredients in a microwave-safe dish. Stir to combine and microwave for about a minute. Pour over beef-vegetable mixture. Cook in the slow cooker on low 8 hours. Serve with rice. makes lots.
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