Tuesday, January 31, 2012

Quick and Easy Chicken and "Dumplings"

Sometimes this thing called life happens, and you just don't have time to cook.  This recipe is perfect for those occasions as it's quick, easy and delicious.  It's inspired by a Campbell's soup recipe, but I've added my own personal touches.




1 can cream of potato soup
1 can cream of chicken soup
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
2 - 3 chicken breasts, cut into cubes
1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave.  Once defrosted, chop into smaller pieces and set aside.  Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat.  While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish.  Add vegetables and blend.  Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters.  After chicken has baked for 15 minutes remove from the oven.  Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven.  Bake for an additional 15 minutes, or until the biscuits are golden brown.  Serve.

Wednesday, January 18, 2012

Fifteen Bean Soup

There is nothing like a bowl of hot, home-made soup on a cold winter's day, and this recipe is probably the easiest one I know. The ingredients are also very inexpensive, so it is also one of my most economical recipes too. This soup makes a great side dish, or it can be served on its own. Enjoy.



1 package dried fifteen beans or mixed beans
1 can beef broth
1 can diced tomatoes with green chili
2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon black pepper
seasoning packet (if included with the beans)
1 - 2 tablespoons salt (optional)
1 cup cubed ham (optional)

Soak beans overnight in a bowl of cold water. The following morning pour beans into a colander and rinse thoroughly, removing any loose skins. Pour beans into a large stockpot, add enough water to completely submerge the beans, and remove any loose skins that may float to the top. Place on stove and heat to boiling over medium heat.

If the water appears "foamy" after it begins to boil turn off heat and pour beans back into colander. Rinse thoroughly again, and again remove any loose skins. Pour beans back into stockpot, add enough water to submerge the beans, remove any loose skins, and again heat to boiling over medium heat. If the water appears "foamy" again, pour into colander and repeat.

Once water is boiling, and it appears less foamy, add remaining ingredients, cover and simmer on low for approximately six hours or until beans are soft and tender. This soup goes well as a side dish with steaks, or serve with cornbread.

Sunday, January 1, 2012

Beef Chop Suey

I know, I've been so busy lately that I've hardly had time to post on this blog, but, as we ring in the new year, I shall attempt to do better in 2012.  To that end I've adapted a recipe from Anna's Kitchen, my WWII ration cookbook, for Heart Chop Suey.  Let's face it. To most of us, organ meat is yukky, and when I publish my updated version most of the organ meat recipes will include adaptations or suggested substitutes.  For this recipe I used stew meat, but a chuck steak, or even a tenderloin, would do nicely.  The result was a tasty, easy-to-prepare meal that was both healthy and delicious; a great way to start a New Year.



1 to 1 1/2 pounds stew meat or chuck steak
3 tablespoons flour
2 cups coarsely chopped onion
1 cup chopped carrots
1/4 cup butter or margarine
1 cup diced celery
1/2 coarsely chopped green pepper
2 bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons soy sauce
4 cups boiled rice

Cut meat into 1/2-inch cubes and dust with flour. Place meat and onion in heavy frying pan and brown in butter or margarine. Add celery, carrots, green pepper and bouillon cubes and 2 cups water. (Beef or chicken stock can be used in place of water and bouillon cubes.) Cover and simmer until tender, about 1 to 1/2 hours. Add seasonings and sauce. Serve with boiled rice or fried Chinese Noodles. Yields 6-8 servings.
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