Tomato Soup with Tortellini Two Ways

Be sure to check out this month's Mother's Day Giveaway and Sale! Going on NOW through April 29th!

Last week my friend Melissa made a whole load of homemade tomato soup with tortellini and she brought some over to share with us.  It was really yummy so I asked her if I could post the recipe!  Last week, I decided to make another batch, but made a few changes, making it Creamy Tomato Soup with Chicken and Tortellini.  Equally yummy, and now make one tomato soup two ways!

Melissa's Tomato Soup with Tortellini

• 2 large onions, diced
• 3 large carrots, diced
• 2 stalks celery, diced
• 2 (28 oz) cans crushed tomatoes
• 2 (6 oz) cans tomato paste
• 8 cups chicken stuck
• 1 tbsp. olive oil
• 2 (1 lb) bags frozen cheese tortellini

In a large stockpot over medium high heat, saute the onions, garlic, and celery in the oil until very soft.  Add the tomatoes, the chicken stock, and the tomato paste.  Stir together and bring to a boil.  Reduce heat to medium low and simmer for approximately 20 minutes. Temporarily remove the soup from the heat and puree with an immersion blender (or you can puree in batches using a food processor).  Add the tortellini and cook an additional 5-10 minutes or until tortellini is cooked through.

Elizabeth's Creamy Tomato Soup with Chicken and Tortellini

Same ingredients as above, and add:

• 2 large or 4 small boneless, skinless chicken breasts, diced into small pieces
• 2 tbsp. italian herbs
• 2 tbsp. granulated garlic
• 1 (8oz) tub chive and onion cream cheese

Prepare as above until the stage where the tortellini is added, adding the italian herbs and the granulated garlic with the tomatoes and the chicken stock.  After pureeing with the immersion blender, add the chicken and simmer for another 20 minutes or until the chicken is cooked through.  Add the tortellini and proceed as indicated above.  In the last 5 minutes of cooking, add the cream cheese and stir until completely incorporated.  Serve with a sprinkling of parmesan cheese if desired.  Yummy!

Until next time, happy and HEALTHY cooking and EATING!!!

Slow Cooker Chili Lime Chicken Soup(can you sense a theme here?)

Ok, so Pampered Chef came out with this Chili Lime Rub that I just LOVE!  There is something about the flavor of chili powder and lime that just makes sense.  I have been making Chili Lime EVERYTHING lately!  Today I decided to make a slow cooker white chili featuring the flavors of chili and lime.  It was SO yummy!  Of course, if you don't have the PC Chili Lime Rub, you can always use equal parts of chili powder and lime zest.  Top this chili off with shredded jack cheese, crushed tortilla chips, sour cream, and a little lime juice to make it fancy!

Slow Cooker Chili Lime Chicken Soup

• 2 lbs boneless, skinless chicken breasts, cut into bite sized pieces
• 1 large onion, diced
• 1 large green pepper, diced
• 4 cups chicken stock
• 2 (15 oz) cans Great Northern beans (or you could use pinto beans too)
• 1 (6 oz) can diced green chilies
• 1 tbsp. ground cumin
• 1 tbsp. granulated garlic
• 3 tbsp. PC Chili Lime Rub (or equal parts chili powder and lime zest)
• 1/2 cup sour cream
• juice of 1/2 lime (for a stronger lime flavor, use juice from a whole lime)
• Grated jack cheese, extra sour cream, tortilla chips, and lime wedges for serving (if desired)

Place first 9 ingredients in the crock of your slow cooker.  Set for 8-9 hours on low setting.  During the last 30 minutes of cooking, stir the lime juice into the sour cream and add to the crock pot.  Set the slow cooker to high and heat through for last 30 minutes of cooking time.  Serve in a bowl with any of the topping options or your favorite soup topping!

Until next time, happy and HEALTHY cooking and EATING!

Pappa al Pomodoro

It's almost spring and that means that our "Soup Sundays" will soon be coming to an end until next fall.  March is cold in Iowa though, and today was no exception.  I decided to make a nice pot of Pappa al Pomodoro.  Pappa al Pomodoro is a Tuscan bread and tomato soup that has an amazing flavor.  I used to make this soup all the time, but haven't made it since we moved to Iowa so I thought it was time to break out the recipe again.  In the fall you can make it with the abundance of fresh tomatoes, but when those aren't available, canned tomatoes work beautifully.  This soup is not only incredibly flavorful, but also incredibly easy and budget friendly!  I like to serve heaping ladlefuls of this soup in a nice shallow bowl topped with a sprinkling of parmesan cheese.  YUMMY!


Pappa al Pomodoro

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes (I like to  use the kind with garlic and olive oil)
• 4 cloves garlic, minced
• 1 onion, diced
• 1 stalk celery, very finely chopped
• 3 carrots, very finely chopped
• 1 loaf bakery bread (such as French or Italian), cut into cubes
• 2 (15 oz) cans small white beans (such as Great Northern)
• 4 cups chicken stock (you can use vegetable stock to make it completely vegetarian)
• 1 tsp. Italian herbs
• 1 heaping tablespoon homemade or store bought basil pesto (I usually have some in the freezer from the HUGE amount of basil we get from the CSA every summer)
• 3 tbsp. olive oil
• 1 tbsp. butter
• 1 large parmesan rind plus grated parmesan for serving

In a large soup pot or dutch oven, heat the butter and olive oil over medium high heat until the butter is melted.  Add the onion, garlic, celery, and carrots.  Cook about 10 minutes or until somewhat soft.  Add the tomatoes, chicken stock, parmesan rind, pesto, and Italian herbs.  Turn up heat and bring to a simmer.  Once simmering turn heat down to medium low and allow to simmer for 30 minutes. Add the bread and the beans and continue to simmer until very thick and the bread is completely incorporated.  If the soup is too thick you can add a small amount of extra chicken stock or water at a time until desired consistency.  Serve with a sprinkling of parmesan cheese and extra bread if desired! Sometimes I even top it with a little extra pesto! YUMMY!

Until next time, happy and HEALTHY cooking and EATING!

Hands Off Slow Cooker "Chili" Soup

I know, I know...it has been FOREVER since I last posted a recipe!  For that I am SO sorry!  Sometimes life gets in the way of blogging.  David and I have been really busy.  David's been working CRAZY hours.  I have been teaching water aerobics twice a week, doing my Pampered Chef thing, and chasing around a two year old.  Between the two of us we have barely had any time to spend together.  Actually, David and I used to travel a whole heck of a lot before having Daniel.  We were talking about how nice it would be to take a vacation, but how expensive taking a vacation is with kids. Then, like a miracle, the answer fell into our laps.  We have some really good friends that we have known for probably ten years from when David was in the Navy.  They introduced us to this great travel club and I am going to pass it on to all of you because I truly believe that this was the answer to our prayers!  The link I am sending you is to a video that describes the company.  I signed up as a shareholder, and the video talks a lot about that, but if you are interested, you can just join the club and get the deeply discounted travel for ridiculously low prices.  I am not joking.  I am SO excited about this!  David and I are already in the process of planning a trip to Mexico with our friends who introduced us to this!  In addition, I signed up to have my own travel site through this company.  You don't have to be a member to use it and 9 times out of ten, Rovia has the cheapest travel prices.  This has TOTALLY transformed our lives.  David will now be taking vacation, and we will be traveling together!  One of the dreams I have for Daniel is that he will have the same opportunities in life that I had and more.  I want him to value his experiences, eat good food, and see the world.  Now that dream can be complete because this opportunity will make it possible and affordable.  So what IS THIS opportunity?  Check it out.  If you are interested, you can sign up right on the site, but if you have questions, or need more information, feel free to e-mail me!
So, if you want to check this company out, you can visit:
www.foodiemommietravel.worldventures.biz

If you want to book travel, you can visit my site at:
www.foodiemommietravel.rovia.com

Like I said before, no catch, just really great deals on travel and possible income opportunity if you want.  If you sign up and change your mind, no problem.  That is what I liked about it, I didn't have to make this commitment to something and have to pay fees to cancel.  It is REALLY awesome!  Ok enough about that, now onto the recipe.

This recipe is SUPER easy, and perfect for my busy life at the moment.  If you can open a can and dump, you can make this "chili."  The best part?  It cooks right in your slow cooker so that you can relax, or do what you need to get done!


Hands Off Slow Cooker "Chili" Soup

• 1 lb. ground turkey or beef
• 1 medium onion, chopped
• 1 green pepper, chopped
• 4 cloves garlic, minced
• 1 cup salsa
• 1 (15 oz) can black beans
• 1 (15 oz) can pinto beans
• 2 (6 oz) cans diced green chilies
• 1 (15 oz) can diced tomatoes
• 1 (6 oz.) tomato paste
• 1/2 tsp. each cayenne pepper, chili powder, cumin
• chips, sour cream, shredded cheese for topping

Toss everything in the crock of your slow cooker (except the chips, sour cream and cheese of course).  Set the slow cooker for 6-8 hours on low.  Serve hot topped with chips, sour cream, and shredded cheese if desired.  YUM!


Until next time, happy and HEALTHY cooking and EATING!

My Favorite Chicken Tortilla Soup Recipe

Here is yet another recipe that I got from my mom.  We have been making this soup in our family for years.  Most of the time I make it in the slow cooker, although sometimes  I do it up on the stove.  It is so easy and totally budget friendly!  If you can open a can and dump, then you can make this soup!

Slow Cooker Chicken Tortilla Soup

• 2 cups cooked chicken (like from a leftover rotisserie chicken or roasted chicken)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (32 oz.) can refried beans
• 1 (15 oz.) can black beans
• 1 (15 oz. ) can pinto beans
• 1 (16 oz.) jar salsa
• 2 (6 oz.) cans diced green chilies
• 6 cups chicken stock
• 1 cup fresh or frozen corn kernels
• Sour cream, tortilla chips, shredded cheddar and/or jack cheese, chopped green onions for serving

Put all the ingredients in the crock of your slow cooker.  Set slow cooker to low heat and cook for 4-6 hours.  Serve in a bowl with a generous helping  of crushed tortilla chips, sour cream, cheese and green onions!

First Post of the New Year! SPLIT PEA WITH HAM!

HAPPY NEW YEAR!!!  I hope everyone has enjoyed a wonderful holiday season!  My mommy has been here visiting.  She is leaving tomorrow and I wish I could just kidnap her and keep her here with me forever!  There is just something about having your mom with you that makes everything great!  Anyway, tonight we are making my all time favorite soup, and David's too!  Split pea with ham!  I LOVE split pea soup.  It is perfect in the wintertime, there is just something about it that screams comfort!  We like to garnish the soup with homemade croutons or parmesan fishy crackers. YUMMY!


Split Pea Soup with Ham

• 1.5 lbs green split peas
• 2 onions, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 cups chopped carrots
• 2 large  pork hocks or shanks
• 1 cup "emergency" ham, diced (optional - in our house, we love a lot of ham in our soup.  Many times, the ham shanks don't provide enough ham for our liking, so we buy extra ham and dice it and throw it in!  We call it "emergency" ham.)
• 10 cups chicken or ham stock (I prefer chicken, but have made it with ham stock before and it turns out very nicely)
• 1/2 stick butter
• 2 tbsp. dried herbes de provence 

In a large stock pot, heat the butter over medium high heat until melted.  Add the hocks/shanks, the carrots, the celery, the garlic, and the onions and the herbs and saute about 5 minutes or until the vegetables are starting to sweat and meat is fragrant.  Add the stock and turn down to medium low.  Simmer covered for about an hour.  Remove hocks from the soup and remove the meat. Add the meat plus the emergency ham back into the soup pot, and then add the split peas.  Turn up heat and bring to a boil, then turn heat back down to medium low and simmer another hour uncovered or until peas are smooth.  Serve with your favorite soup toppings and a side of bread!

I totally forgot to take a picture of my soup, but I will be sure to do so with the leftovers and upload it.  

Happy New Year!

Minestra di Riso e Spinaci (Spinach and Risotto Soup) with Parmesan Garlic biscuits

This soup is so yummy and turns out so creamy you will have no idea how good it is for you!  It is the perfect soup for a cold winter night. The risotto rice (also called Aborio) is the secret to this soup's creamy texture. Top it off with a sprinkling of parmiggiano reggiano (parmesan cheese).  I served this tonight with these FABULOUS parmesan garlic biscuits.  YUM!


Minestra di Riso e Spinaci (Spinach and Risotto Soup)

H

• 1 onion, chopped
• 4 cloves garlic, minced
• 1 generous cup of aborio rice
• 16 oz. baby spinach
• 1 cup carrots, finely chopped
• 8 slices cooked turkey bacon (or regular bacon), crumbled
• 1 parmesan rind
• 2 tbsp. olive oil 
• 8 cups chicken stock or broth 
• salt and pepper to taste

In a large soup pot or dutch oven, cook the onion, carrots, and garlic in the olive oil over medium high heat until onion is translucent and carrots begin to sweat, about 5 minutes.  Add the rice, and stir until well coated with the olive oil.  Add the stock and the rind.  Turn heat up to high and bring to a boil.  Turn down to medium low and simmer for 20 minutes or until the rice is very soft and creamy.  Add more liquid if needed.  Remove the rind, and add the spinach and cook another minute until wilted and bright green.  Stir int he bacon.  Adjust seasoning as needed.  Serve immediately.

Parmesan Garlic Biscuits

• 2 cups all purpose flour
• 4 tsp. baking soda
• 2 tsp. sugar
• 1/2 tsp. salt
• 1 stick cold butter
• 2/3 cup milk
• 1 egg
• 3 tbsp. Pampered Chef Parmesan Garlic Oil Dipping Seasoning (or 1 1/2 each granulated garlic and parmesan cheese)
• 1/4 cup freshly grated parmesan cheese

Preheat oven to 450 degrees.  Mix together the flour, soda, sugar, salt, seasoning, and Parmesan cheese.   Cut in butter until mixture resembles coarse bread crumbs.  Mix in the egg and the milk until a stiff dough forms.  Knead dough 10-20 times and then roll out onto a dry surface.  If the dough is sticky, you can add a little flour to your surface.  Cut with a biscuit cutter.  Line up on a lightly greased cookie sheet (or an ungreased baking stone).  Bake 8-10 minutes or until golden brown and puffed up.  Serve with  more butter or plain! YUM!

Chicken Soup with Acini de Pepe

Here's a super easy and delicious soup that can be whipped up in no time!  I got this recipe from my mom, and it is so delicious served up with a sprinkling of parmesan cheese and some crusty bread!  Yum!


Chicken Soup with Acini de Pepe

• 4 boneless, skinless chicken breasts
• 6 cups chicken stock or broth
• 1 cup chopped carrots
• 1 onion, diced
• 4 cloves garlic, minced
• 2 celery stalks, diced
• 1 can diced tomatoes
• 1/2 cup uncooked acini de pepe  or other small pasta
• 1 lb bag baby spinach
• 2 tbsp. dried Italian herbs
• salt and pepper to taste
• 1 tbsp. olive oil

In a large soup pot or dutch oven, heat the olive oil over medium high heat.  Saute the onion, garlic, carrots, and the celery about 5 minutes or until onions are translucent.  Add the chicken and saute another 2-3 minutes.   Add the stock, the herbs, and the tomatoes.   Bring to a boil, turn down heat to medium low and simmer 20 minutes or until the chicken is cooked through.  Add the acini de pepe and cook another 7-10 minutes or until al dente.  Finally, add the spinach and simmer in the soup until just wilted.  Serve with a sprinkling of delicious Parmesan cheese!


Until next time, happy and HEALTHY cooking and EATING!

Pasta e Ceci

Pasta e Ceci is hands down my favorite soup of all time.  Translated from Italian it means "pasta and chickpeas" but what it really is, is a thick, creamy, comforting soup that will make you feel warm on a cold day.  Serve this soup with some crusty bread and a generous sprinkling of parmesan cheese and you have the perfect meal!  Here is my version of Pasta e Ceci.


Elizabeth's Pasta e Ceci

• 4 cans garbanzo beans, drained
• 4-6 oz. pancetta, chopped
• 1 stalk celery, finely chopped
• 1 onion, finely chopped
• 1/2 cup carrots, finely chopped (about two large carrots)
• 6 cups chicken stock or broth
• 1 parmesan rind
• 3 cloves garlic, minced
• 1 tbsp. italian herbs
• 1 cup uncooked small shell pasta or other small pasta such as dilatini

In a large dutch oven or soup pot, cook the pancetta over medium heat until crisp.  Remove with a slotted spoon to a paper towel lined plate.  Turn heat up to medium high and add the celery, the carrots, the onions, and the garlic and saute in the pancetta grease until starting to sweat about 5 minutes.  Add the beans, herbs, stock, and parmesan rind. Bring to a boil and then turn down to low.  Allow to simmer on low heat for 30 minutes -4 hours (the longer the soup simmers the more intense the flavor).  Briefly remove the soup from the heat.  Remove the parmesan rind and set aside.  Using an immersion blender, puree the soup.  If you do not have an immersion blender you can puree the soup in batches in a regular blender or a food processor.  Add the pancetta and the parmesan rind back into the soup, along with the pasta.  Cook another 5-10 minutes or until the pasta is cooked.  If the soup is too thick, add a little bit more stock, although this soup is meant to be thick.  Serve with a generous sprinkling of parmesan!  YUM!

Happy and HEALTHY cooking and EATING!

Slow Cooker Sausage, Bean and Macaroni Soup

This soup really couldn't be any easier or more convenient!  Made from budget friendly ingredients, and a fairly hands off preparation, who needs the can anyway!  Plus, it freezes well and makes a great lunch the next day!

Slow Cooker Sausage, Bean, and Macaroni Soup

• 1 lb bulk Italian Sausage (I use turkey sausage), broken up
• 1 onion, chopped
• 2 (14.5 oz) cans red kidney beans
• 2 (14.5 oz) cans white kidney beans (or great northern beans)
• 1 cup elbow macaroni
• 6 cups chicken stock or broth

Place all ingredients except the macaroni in the crock  of your slow cooker and set to cook on low for 6 hours.  Add the macaroni and switch to high for 30 minutes.  Serve with hot bread and parmesan cheese if desired!

Happy and HEALTHY cooking and EATING!

Slow Cooker "Baked" Potato Soup

The Foodie Mommie October Sale ends TOMORROW at 10 pm!  Don't forget- 10% off your entire purchase of Pampered Chef Products! Visit the Foodie Mommie store to take advantage of this great offer!

My Slow Cooker "Baked" Potato Soup is one of Daniel's FAVORITES!  It combines all the flavors of a big baked potato into a soup.  I use shredded potatoes (or you could even use frozen hash-brown potatoes if you wanted) which make this soup thick and hearty as they cook in the crock pot.  This soup has great flavor and the leftovers are even better for lunch the next day!  Unfortunately this soup does not freeze well, but don't worry, it will be gone as quickly as you make it, so you don't need to worry about saving it!

Slow Cooker "Baked" Potato Soup

• 4 cups shredded potatoes (about 4 large baking potatoes, but you can use whatever potatoes you have on hand- or to make it easier you can use a frozen package of hash brown potatoes.  To shred the potatoes I use my food processor with the cheese grater attachment, you can also just use a cheese grater or a micro plane).
• 4 cups chicken stock or broth
• 1 large onion, chopped
• 4 cloves garlic, minced (I like to use my garlic press for this - also from PC)
• 1 stalk celery, finely chopped (I like to use my PC food chopper for this, it makes finely chopping easier)
• 6 slices turkey bacon (or regular bacon), cooked and crumbled
• 1 cup milk
• 1/4 cup flour (I like to use Wondra but you can use all purpose)
• 1/2 cup sour cream
• 1 cup grated cheddar cheese (plus more for serving if desired)
• 1 cup frozen peas (Daniel likes peas but if you don't then leave them out).

Place potatoes, onions, celery, garlic, and chicken stock in the crock of your slow cooker.  Set to cook for 8 hours on low.  After 8 hours, whisk the milk and the flour together until the flour is dissolved in the milk.  Add the milk mixture, the bacon, and the peas to the slow cooker and stir to combine.  Set slow cooker to high and cook for another 30 minutes.  Add the sour cream and the cheese, and stir well until mixed in.  Serve with a dollop of sour cream, a sprinkling of cheese, and your favorite crackers if desired.

Happy and HEALTHY cooking and EATING!

Slow Cooker Cheeseburger Soup

This soup is always a favorite in our house.  It is so yummy, and easy as it is made in the Crock Pot.  I tend to make a whole ton of it and freeze half for another meal.  Tonight I paired it with my dill cheddar bread.  It was the perfect meal to warm us up after being outside on this cool fall day!


Cheeseburger Soup

• 1 lb ground turkey or beef
• 2 tbsp. butter
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 cup potatoes, finely chopped
• 1 bell pepper (any color you like), chopped
• 2 cloves garlic, minced
• 1 tsp. garlic powder or granulated garlic
• 1 tbsp. herbes de provence or dried thyme and rosemary
• 1 tsp. dried dill
• 3 cups chicken broth or stock
• 1/4 cup flour (I like to use wondra)
• 1 cup milk
• 2 cups cheddar cheese (or I like to use a cheddar jack blend), shredded
• 1/2 cup sour cream

Combine the first 12 ingredients together in the crock of your slow cooker.  Set to cook on low for 8 hours.  Whisk the milk and the flour together.  Pour into the soup and stir to combine.  Set to cook on high for 30 minutes.  Add the sour cream and the cheese, and mix well to combine.  Cook on high another 10 minutes.  Garnish with a little extra shredded cheese, parsley and crackers if desired.

Until next time, happy and HEALTHY cooking and EATING!

Slow Cooker Country Beef Stew

I adapted this Beef Stew recipe from a recipe I found in my Betty Crocker Cookbook.  Although I like Betty Crocker's version, I happen to have a VERY hard time following a recipe without changing it in some way.  This meal is really easy on the pocketbook and makes great leftovers! Here's my version of Slow Cooker Country Beef Stew.


Slow Cooker Country Beef Stew

2 lbs beef, cut into 1 inch pieces I used bottom round steaks but you can use whatever cut you have, even a roast or beef stew meat
1 onion, chopped
3 cups baby carrots or three carrots, chopped
2 stocks celery, chopped
1 cup dry white wine
3/4 cup beef broth
1/4 cup flour (I like to use Wondra but you can use all purpose if that is what you have on hand)
1 tbsp. herbes de provence (or dried thyme, rosemary, marjoram, oregano, and basil)
1 can diced tomatoes
1 package mushrooms, sliced (optional- I LOVE them but David doesn't so I leave them out)
1/2 cup julienne cut sun dried tomatoes (not packed in oil)
2 tbsp. worcestershire sauce
1 tbsp. dijon mustard
1 tbsp. granulated garlic
Hot cooked egg noodles, rice, or potatoes for serving


Combine the carrots, onion, celery mushrooms (if using) and beef in the bottom of your slow cooker.  In a medium sized bowl (I like to use my Pampered Chef Classic Batter Bowl for this type of task), whisk together the wine, broth, flour, herbes de provence, diced tomatoes, worcestershire sauce, mustard, and garlic.  Pour over the meat and vegetables in the slow cooker.  Set to low and cook for 7 hours.  Add the sun dried tomatoes and cook another 30 minutes on high.  Serve over egg noodles (my preference), rice, or  potatoes and garnish with fresh parsley if desired!


Until next time, happy and HEALTHY cooking and EATING!

Good Old Chicken Noodle Soup

I LOVE homemade chicken noodle soup.  I make a big pot of it a couple of times a year just to have in case anyone is sick.  Tonight I made this delicious soup to use up the rest of the chicken I roasted yesterday for the Chicken Divan Mac and Cheese recipe.  You definitely cannot go wrong with this recipe!


Good Old Chicken Noodle Soup

1 recipe chicken stock
3 cups cooked chicken (I use the meat from the chicken I used to make the stock)
2 cups carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 cup chopped leafy greens (like escarole, chard, kale, spinach, or a mixture)
1 (14.5 oz) can great northern beans, drained
2 cups egg noodles (if I don't make my own, I usually use Reams frozen egg noodles, but you can use whatever egg noodles you like)


In  a large soup pot, heat the stock over high heat until boiling. Turn heat down to medium high. Add all of the ingredients except for the leafy greens and the egg noodles and bring back to a boil.  Once boiling, turn heat down to low and allow to simmer for at least one hour and no more than 3 hours.  Add the noodles and the leafy greens and continue to simmer until noodles are cooked through (usually about 20 minutes for the homemade or frozen noodles and about half that for the packaged ones).  I like to garnish this soup with fishy crackers and serve it with some hot bread.  YUMMY!


Until next time, happy and HEALTHY cooking and EATING!

Chicken Corn Chowder

Don't Forget to stop by The Foodie Mommie Store between now and September 29th to take advantage of the AWESOME Grand Opening Sale!  Lots of great deals and SUPER giveaways!

This is a really wonderful fall soup because it calls for sweet corn!  I have said over and over again that I am not a fan of corn (I know, I know, that is sacrilege in Iowa) but this soup is really wonderful, and unique!  My mom used to make it when I was a kid and now I am proud to make it for my family in the fall!  If you want to make it during a time that is not corn season, you can use frozen or canned corn but will have to add just a little extra cornstarch in the milk step.  I served this tonight with a lovely dill cheddar bread that I baked in my Pampered Chef bread tubes!  LOVE THOSE!  The perfect meal for a fall evening.

Chicken Corn Chowder 

• 1 1/2 cups cooked chicken (I use leftover roasted chicken, or I get a rotisserie chicken at the grocery store)
• 2 cobs of corn, corn cut from the cob and cobs saved (or 1 cup canned or frozen corn)
• 1 tbsp. olive oil
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 celery stalk, chopped
• 1 tbsp. herbes de provence
• 2 cups diced potatoes
• 1 cup frozen peas
• 6 cups chicken stock or broth
• 1 cup milk
• 1 tbsp. cornstarch (1/2 tbsp more if using canned or frozen corn)
• 1/2 cup sour cream
• 1 cup grated cheddar cheese (if desired)

In a large soup pot, heat the olive oil over medium high heat.  Add the onion, bell pepper, garlic, and celery stirring frequently until the onion is translucent.  Add the rest of the vegetables and the herbes de provence and continue to saute another 5 minutes or until fragrant, stirring frequently.  Use a micro-plane or cheese grater to grate the starch off the corn cobs (just as if you were grating cheese but with the corn cobs).  Remove about 1/4 cup of starch from the cobs and add to the mixture (omit if you are not using fresh corn).  Stir the fresh corn starch into the mixture.  Add the chicken broth.  Bring to a boil and then turn down to medium low.  Simmer uncovered for 25-30 minutes or until the potatoes are very tender.  Turn up the heat to medium high.  Combine the milk and the cornstarch and whisk to combine.  Add this to the soup pot stirring frequently until the soup is thickened.  Add the sour cream and the cheese (if using).  Allow to simmer stirring occasionally another 5 minutes or so until the soup is thick and bubbly.  Garnish with fishie crackers, more cheese, and/or chopped scallions.  Yummy!

Until next time Happy and HEALTHY cooking and EATING!

The Tomato Soup Tragedy

Have you ever felt like you were more of a maid than a wife and mother?  David is a nuclear engineer.  He works rotating shifts, including several rotations of night shift.  The past four nights he has been working.  I hate it when he works nights because he goes to work at about 5 pm and gets home at 7 am.  Then he sleeps from the time he gets home until about 3:30 pm.  We have very little time together, Daniel barely sees him and I am with Daniel without any support for days on end.  Well, tonight is night 4 of the night shift and I am pretty much at the end of my rope.  So anyway, tonight I made a very easy dinner.  Tomato soup and grilled cheese sandwiches.  Well at least, one would think it was easy, but the tragedy began with my bread for the sandwiches.  First, I was so exhausted during nap time, I sat down to read my book for a bit and fell asleep.  I forgot about my rising bread and it rose so much that it spilled out of the bread pans.  I fixed it, baked it and it was fine, except for a few air bubbles.  So then, I started the soup.  I made a HUGE pot of tomato soup, as I always do when making this type of soup, because I use it in different recipes. 
I finished the soup, and went to make the sandwiches and got distracted by some Daniel shenanigans.  Then I managed to burn the sandwiches.  I quickly threw away the burnt sandwiches and started over.  I finished dinner, we ate, and then I started cleaning up.  Daniel was trying to help me and I kept trying to get him to go play.  Then all of the sudden, the soup pot dumped over.  Hot soup spilled all over the counter and floor, and all over me.  It took everything in me to keep from crying.  I got the mess cleaned up and Daniel and I left and went to the park for awhile because I NEEDED out of the house!  I seriously could not wait for bedtime tonight.  Too bad I am doing total body detox cause I really could use some chocolate!  Anyway, here is my tomato soup recipe.  Despite the fact that it spilled, it was really yummy!

Tomato Soup

• 2-3 lbs fresh tomatoes, peeled and diced (to peel tomatoes, blanche them in boiling water until the skins split, then place them in very cold water for about a minute until cool enough to handle. Peel the skins away) or you can use two 15 oz cans of diced tomatoes
• 2 onions, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 (6 oz) can tomato paste
• 1 tbsp. italian herbs
• 1 tsp. dill
• 4 cloves garlic, minced
• 1/4 cup sour cream
• 5 cups of chicken stock
• 1 tbsp. olive oil
• 1 tbsp. pesto sauce (if desired)

Heat olive oil in a large soup pot over medium high heat.  Add the onions, carrots, celery, garlic, herbs, and dill.   Saute about 5 minutes or until the vegetables begin to sweat.  Add the tomatoes and chicken stock.  Bring to a boil and turn heat down to medium low and allow to simmer for 30-45 minutes, stirring occasionally. 
Remove soup from heat and puree using an immersion blender, regular blender, or food processor.  Return to the heat and stir in the sour cream and pesto (if using).  Turn down to low heat and allow to simmer for another 10 minutes.  Sprinkle with a little cheese, add in your favorite crackers or with grilled cheese sandwiches!  This soup is also great to use in recipes that call for tomato soup!  Yum!

Until next time, happy and HEALTHY cooking and EATING!

Any Way Your Garden Grows Vegetable and Sausage Soup in the Slow Cooker

Have you signed up for the 30 Day Fit Family Challenge? If not, head over to the challenge page and linky up! You can join us even if you don't have a blog! Win a chance weekly to have your post featured on my blog! Let's make our families healthier together!This is a really easy soup to throw together when you have an abundance of vegetables. You can use any combination of vegetables that you have on hand, and it is made in the slow cooker so it is virtually hands off!  Make this soup vegetarian by omitting the sausage and  using vegetable broth instead of chicken broth.

Slow Cooker Vegetable and Sausage Soup

• 6 chicken sausages casings removed and chopped (I used sundried tomato and provolone but you can use any variety you want)
• 1 chopped leafy greens, chopped (I used swiss chard, kale, and collard greens)
• 2 cups chopped carrots
• 2 summer squash, chopped
• 1 celery stalk, chopped
• 4 cloves garlic, minced (I used garlic scapes)
• 2 cans Great Northern beans
• 1 cup spiral pasta (or any other shape you like)
• 6 cups chicken stock
• 1 tbsp. herbes de provence

Place all the ingredients except the leafy greens and the pasta in the slow cooker. Cover and set on low for 4-6 hours.  In the last 30 minutes of cooking, turn the cooker on high, add the leafy greens and the pasta.  Serve with a sprinkling of parmesan cheese if desired.

I hope you enjoy this soup.  I would like to know what you like to make with your extra vegetables.  Leave me a comment telling me how you use up your vegetables!

Until next time, happy and HEALTHY cooking and EATING!

Delicious Sausage and Bean Soup with Kale and Top Secret Brownies

HAPPY FATHERS DAY TO ALL THE WONDERFUL DADDYS OUT THERE!

Here is a picture of my son playing on a giant head of broccoli!

Today was a day filled with deliciousness. I love holidays, and I especially love cooking special meals and treats for holidays.  Today, I made crepes for breakfast and then made a very lovely Sausage and Bean Soup with Kale for dinner.  I rounded out the day with my Top Secret brownies for dessert!  

Sausage and Bean Soup with Kale

I have made this soup many different times, in many different ways.  I use whatever veggies I have on hand and it always turns out just as yummy.  Today I had all of my fresh CSA veggies from Abbe Hills, which included an abundance of kale, several different varieties of kale to be exact.  Kale is becoming very popular and I just love it, but don't worry if you can't find it, I often use spinach, chard, or even bok choi!

• 5 links of italian sausage, casings removed and chopped or crumbled (I used that chicken sausage I bought at Sam's Club at the beginning of the month and it was delicious!)
• 1 medium sweet onion, chopped
• The following veggies are just ideas- this is what I used today, but you could use other vegetables if you want (for example, in the past I have used celery, celeriac, bell peppers, parsnips, turnips, leeks, etc.) - 1/2 cup each of:
• chopped carrots
• diced kohlrabi
• diced spring turnips
• 2 cups chopped greens such as kale, spinach, or chard, arugula, or a mixture of different greens (I used a mixture of lacinato kale, red russian kale, and regular curly kale- if you have never had lacinato kale, see if you can find it, it is VERY worth it!  YUMMY!)
• 4 cloves garlic, minced or 2 tbsp. garlic powder (I used 3 garlic scapes, chopped today because that is what I got from they farm, they have a very lovely and mild garlic flavor).  
• 6 cups chicken stock or broth
• 2 tbsp. butter
• 2 tbsp. olive oil
• 2 tbsp. italian herbs
• 2 cans Great Northern Beans
• 1 cup spiral Wacky Mac (or other spiral pasta)

In a large soup pot, melt the butter and olive oil over medium high heat.  Add the onions and saute until well caramelized, about 10 minutes.  Add the sausage and saute another 3 minutes (if you are using fresh sausage, saute for about 5 minutes or until cooked through).  Add your diced veggies and continue to saute in the butter for about 10 minutes and your garlic.  Add the chicken stock and the herbs.  Bring to a boil, cover and lower heat to a simmer.  Simmer for about 30 minutes or until the veggies are very soft.  Add the beans and the greens.  Simmer until the greens are well wilted, about 5 minutes, then add the pasta.  Once the pasta is cooked through, the soup is done!  Serve with a sprinkling of parmesan cheese if desired!

Top Secret Brownies

I call these brownies "top secret" because they have a special hidden ingredient.  They are so moist and fudgy though, you would have no idea there was spinach in them!  In addition, anyone who knows me, knows how much I LOVE cherries!  I am a true cherry fan!  One of my favorite things when I am back home in Seattle is stopping on the side of the road and buying a big bag of bright red cherries from a local farmer.  Oh so yummy!  I grew up on cherries because we had cherry trees in our yard, and well, I am from the Pacific Northwest, where there is an abundance of cherries.  So what pairs better with cherries than CHOCOLATE?  My Top Secret brownies are LOADED with yummy cherries!  Give these a try, you will be glad you did! 

• Special note about these brownies - they do contain a lot of sugar, and they are made with corn syrup.  Corn syrup is not the same as High Fructose Corn Syrup, but many brands of corn syrup do contain HFCS.  Be sure to check the ingredients label to make sure your corn syrup does not contain HFCS.  I only make these brownies for special occasions, and I believe sugar is ok in moderation.

• 2 cups sugar
• 1 1/2 cups all purpose flour
• 1/3 cup cocoa powder
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 cup oil (I use vegetable oil)
• 1/2 cup pureed spinach
• 4 large eggs
• 2 tbsp. corn syrup
• 1 1/2 tsp. pure vanilla extract
• 1 cup red cherries, pitted and chopped (you can use dried cherries if cherries are not in season)
• 1 cup chocolate chips

Preheat the oven to 350 degrees.  Spray a 13X9 inch pan with cooking spray and set aside.  In a medium bowl, sift together the dry ingredients.  In a second bowl, mix together the wet ingredients on a medium speed with an electric mixer.  Add the dry ingredients to the wet ingredients, mixing on a medium speed until just mixed.  Do not over mix.  Add the cherries and the chocolate chips and mix until just incorporated.  Pour the batter into the greased pan.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Allow the brownies to cool completely before cutting.  

Enjoy!  Until next time, happy and HEALTHY cooking and EATING!