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Soups & Stews
CINNAMON LAMB & COUSCOUS CHILI
This recipe has been bringing us comfort for generations.
Ingredients
1 can kidney beans (drain)
1 can black beans (no drain)
1 can diced tomatoes with onions, celery and green peppers (no drain)
1 cup plain couscous
1 lb ground lamb
1⁄2-3⁄4 teaspoon cinnamon
Salt to taste
(optional add beer to taste not too much)
Directions
Serves 6 to 8
MOM STOLTZ’S VEGETABLE SOUP – MINESTRONE STYLE
Louise Strub was kind enough to pass this recipe along to me. Sounds like she makes it quite often.
Ingredients
2 tbsp. salad oil
2 pounds stew beef cut into 1 inch squares
1 c. chopped celery
¾ c. chopped onion
2 tbsp. chopped parsley
1 clove garlic, minced
6 c. water
2 c. (8 oz.) tomato sauce with cheese
1 tbsp. salt
1 tsp. Accent
¼ tsp. pepper
½ tsp. oregano
1 c. broken spaghetti
1 ½ c. slice zucchini or 2-3 small squash
1 pkg. frozen peas partially thawed
(Sliced tomatoes and carrots may be added if desired).
Directions
Brown meat in hot oil in large heavy pan. Push meat to side; put celery, onion, parsley, and garlic into fat and cook until tender, stirring occasionally. Add water and next five ingredients. Stir to mix. Bring to boiling, reduce heat and simmer covered until meat is tender, about 2 hours.
Mix in spaghetti, simmer uncovered for 10 minutes. Stir in zucchini and peas, simmer for 10 minutes or until vegetables are tender.
Sprinkle Parmesan cheese over each serving.
Makes 10 to 12 servings.
Moot's Chili
Ingredients
1 pound ground beef
2 Tbsp. Worsterchesterchistershuster (mom’s way of saying Worcestershire) sauce
2 onions, chop and sauté in butter
2 cans tomatoes
1 Tbsp. chili powder
1 ½ tsp. salt
½ tsp. pepper
3 whole cloves
1 bay leaf
¼ tsp. oregano
2 cans kidney beans, drained
Directions
Brown meat with Worsterchesterchistershuster (mom’s way of saying Worcestershire) sauce and sauteed onions. Add the rest of the ingredients and simmer covered for one hour. Then add drained kidney beans. Remove bay leaf.
Winter Minestrone
I got this recipe from the January/February 2008 issue of Cooking Light. This may not count as a “family” recipe but there aren’t a lot of things I make often (or make well) so I wanted to include this. Hopefully it can become a family recipe. This is a recipe where you really want to practice.
Nutritional Information:
CALORIES 102(22% from fat); FAT 2.5g (sat 0.7g,mono 1.4g,poly 0.2g); PROTEIN 4.5g; CHOLESTEROL 2mg; CALCIUM 71mg; SODIUM 263mg; FIBER 3.6g; IRON 1.6mg; CARBOHYDRATE 16.7g
Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 1/4 cups cubed peeled acorn or butternut squash (about 1 medium)
3/4 cup diced zucchini
1/2 cup chopped carrot
1/2 cup diced fennel
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
5 tablespoons no-salt-added tomato paste
1/4 cup uncooked ditalini (very short tube-shaped pasta)
2 1/2 cups chopped Swiss chard
1/2 cup rinsed and drained canned Great Northern Beans
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Asiago cheese
Directions
Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; sauté 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); sauté 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughly heated. Stir in pepper. Serve with cheese.
6 servings (serving size: about 1 cup minestrone and 1 teaspoon cheese)
Winter Vegetable Mulligatawny Soup
A meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
NUTRITIONAL FACTS
Serving Size: about 2 cups soup & 1/2 naan Per Serving: 487 calories; fat 15g; cholesterol 1mg; sodium 406mg; carbohydrates 76g; dietary ber 14g; protein 14g; sugars 17g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 7440IU; vitamin b6 1mg; potassium 983mg.
From Eating Well Magazine.
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 medium onion, nely chopped
2 medium carrots, nely chopped
1 medium parsnip, peeled and nely chopped
4 cups peeled diced acorn squash or butternut squash
1 medium green apple, peeled and nely chopped
1 tablespoon curry powder
3 cloves garlic, minced, divided
1 teaspoon grated fresh ginger
4 cups low-sodium vegetable broth
1 (14 ounce) can no-salt-added diced tomatoes
1⁄2 cup red lentils, picked over and rinsed
2 whole-wheat naan atbreads, halved
1⁄4 cup chopped fresh cilantro, plus more for garnish
Directions
Step 1
Preheat oven to 375°F. Line a baking sheet with foil.
Step 2
Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, 2 cloves garlic and ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils and stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.
Step 3
Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 clove garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.
Step 4
Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.
To make ahead
Refrigerate for up to 4 days.
Serves 4.
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