Archive for the ‘SOUPS, STEWS, CHILI’ Category
Shrimp & Corn Soup
This is excellent soup, common ingredients and it goes together quickly. I made this on 10 Feb 2022 and the family absolutely loved this. Link to the Shortcut is listed in the Notes section.
Ingredients
- 750 grams shrimp, peeled, deveined, tails removed, (1½ lb)
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 stalks import celery, diced
- ¼ cup butter
- 1 tablespoons olive oil
- 2 cans whole kernel corn, drained, (410 g/15 oz each)
- 1 can creamed corn, (565 g/20 oz)
- 113 grams cream cheese, cubed, (4 oz)
- 1 cup whipping cream
- 1½ cups milk
- 2 tablespoons Cajun seasoning, Shortcut
- ½ teaspoon salt, or to taste
- fresh parsley, chopped, for garnish
Instructions
- Prep the vegetables.
- Prep the shrimp.
- Heat the butter and oil in the a large saucepan, when hot, add the onion, celery, and bell pepper. Sauté until tender.
- To the pan, add the shrimp, stir into the vegetables.
- Cook the shrimp until just pink.
- Add the corn, cream, milk, and Cajun seasoning. Stir together.
- Cook on low heat until the cream cheese is melted and mixed in.
- Ladle into serving bowls, sprinkle with parley as desired. Serve and enjoy.
Notes
Fair cost per serving based on the cost of the shrimp, really depends where you can source good fresh shrimp.
Shortcut: Cajun Seasoning Mix.
Updated on 10 February 2022.
Chicken Alphabet Soup
I put this together based on a beef alphabet soup, and it turned out excellent. I made this on 10 Jan 2022, and did in fact pressure cook the chicken to cook that and make the broth, plus I pressure cooked the beans. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 1 kilo chicken breasts, boneless, skinless, cooked, cubed, (2 lb)
- 2 quarts chicken broth, (8 cups), Shortcut
- 1 carrot, peeled and diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2½ teaspoons Italian seasoning, Shortcut
- 3-4 cans Great Northern Beans, drained, (15 oz / 425 g each), Shortcut
- 1 can diced tomatoes, undrained, (20 oz / 425 g)
- 2 cups dry alphabet pasta
- salt and black pepper, as needed, to taste
Instructions
- For the chicken and the broth, I did cook the chicken in my pressure cooker and that produced the broth as well, I also let it cool to room temp in the broth for juicy chicken.For the beans, I also cooked them in the pressure cooker, 500 grams (1 lb) and all went into the soup. Drain the beans but reserve the bean broth.
- To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning. I used two bunches of Chinese celery which is quite thin compared to western celery.
- Add the broth, undrained tomatoes, and the drained beans, stir together, if more liquid is needed, add some bean broth or water and bring to a boil then reduce to a simmer and let cook, stirring occasionally, for 30 minutes. While the soup is simmering, cube the chicken.
- Stir in the dry pasta and cubed, cooked chicken, cook an additional 10-15 minutes or until the pasta is tender. Taste and season with salt and pepper as desired.
- When the pasta is cooked, the soup consistency is much like a stew. Taste and season with additional salt and pepper as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Chicken Broth, Italian Seasoning, Great Northern Beans (Pressure Cooker).
Variants: 1. Use orzo in place of alphabet pasta. 2. Use beans cooked from dry, use 500 g / 1 lb cooked (retain the bean broth) to replace the canned. 3. Use a pressure cooker to cook the chicken which make the broth needed as well.
Jiffy Tamale Chili
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 tablespoon butter
- 1 can chili, with beans, (16 oz / 454 g / 2 cups), Shortcuts
- 1 can tamales, (16 oz / 454 g)
- ½ cup sharp Cheddar cheese, shredded
Instructions
- Melt the butter in a large non stick pan, add the onion and bell pepper. Cook until tender but not browned.
- Add the chili and mix in.
- Remove the wrappers from the tamales, arrange on top of the chili like a wagon wheel. Cover for 10-15 minutes to heat through.
- Sprinkle with the cheese.
- Serve and enjoy.
Notes
High cost per serving based on the canned tamales. For the chili, here is three shortcuts or feel free to use your own.
Shortcuts: Basic Chili I, Basic Chili II, Pinto Bean Chili.
Variant: 1. If using homemade chili, use 2 cups in place of the 1 can.
Hungarian Gulyás
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2¼ kilo pork, or veal or beef, (2½ lb), cut into ½ inch cubes
- 1 tablespoon cooking oil
- 1 cup onion, diced
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 1½ tablespoons paprika
- 2 bay leaves
- ¼ teaspoon dried thyme
- 3½ cups canned tomatoes
- 1 cup sour cream, Shortcut
- 1 recipe Spätzle, Link in Notes
Instructions
- Heat the oil in a pot, add the pork, and brown, stirring often to get most of the cubes browned.
- Add the onion and garlic and cook until onion is softened.
- Stir in the flour and seasonings.
- Add the tomatoes and stir together. Cover and simmer on low heat until the pork is tender and the sauce thickened, about 1 to 1¼ hours. Stir occasionally.
- When the meat is tender and sauce thickened, stir in the sour cream and remove from heat.
- Serve with spätzle, enjoy.
Notes
Low cost per serving if using pork, beef or veal may be a bit higher cost.
Additional Recipe: Spätzle.
Shortcut: Sour Cream.
Veal Stew with Cornmeal Dumplings
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 750 grams veal stew meat, cut into 1 inch cubes, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups, tomato juice, Shortcut
- 2 teaspoon salt
- 1½ teaspoons MSG
- 4-6 dashes hot pepper sauce
- dash black pepper
- 1 cup potatoes, peeled, diced
- ½ cup celery, sliced
- ½ cup onion, diced
- 1 recipe Cornmeal Dumplings, Link in Notes
Instructions
- Place the flour in a shallow bowl, flour all the veal cubes. Heat the oil in a pot, when hot, brown the veal on all sides.
- Add the tomato juice and seasonings, stir. Set heat to low, cover, and simmer for 1 hour.
- Add the vegetables, cover and simmer another 30 minutes or until the vegetables are almost done.
- Just before the 30 minutes is done, prepare the Cornmeal Dumplings.
- Drop dumpling batter by rounded tablespoons onto the hot stew. cover and steam for 10 minutes or until dumplings are cooked.
- Serve and enjoy.
Notes
High cost per serving, I am not sure where veal is sold or even how much it costs.
Additional Recipe: Cornmeal Dumplings.
Shortcut: Tomato Juice.
Short-rib Stew with Parsley Dumplings
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 kilo beef short ribs, (2 lb)
- ¼ cup all-purpose flour
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cans diced tomatoes, (16 oz / 454 g / 4 cups)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 4-5 carrots, peeled, sliced
- 2 medium onions, sliced
- 1 medium potato, peeled, diced
- 1 recipe Parsley Dumplings, Link in Notes
Instructions
- Cut ribs into 1 bone sections. To a shallow bowl, add the flour, salt, and pepper, mix together. Coat ribs in the flour mixture.
- Heat the oil in a pot, when hot, add the ribs and brown.
- In a mixing bowl, add the tomatoes, garlic, and Worcestershire sauce, and mix together.
- Pour tomato mixture over the ribs. Set to low heat, cover, and simmer for 1½ hours.
- Add the vegetables and stir in. Simmer for 45 minutes or until ribs and vegetables are tender.
- Just before the 45 minutes is done, prepare the Parsley Dumplings.
- Skim off any fat, taste and season with salt and pepper as desired. Drop dumpling mixture by tablespoon on top of bubbling stew. Cover and cook for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on being beef ribs.
Additional recipe: Parsley Dumplings.
Variant: 1. I am going to try this with pork ribs, which is very inexpensive and I will report here with my findings.
Old-time Oxtail Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 kilo oxtails, cut into 1½ lengths, (2 lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cups hot water
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can beef broth, (14½ oz / 411 g)
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 8 small onions, peeled
- 4 potatoes, peeled, halved
- 4 carrots, peeled, halved
Instructions
- Add the flour to a shallow bowl, coat the oxtail pieces. Heat the oil in a pot, when hot, add the oxtail and brown.
- Add the onion, water, tomatoes, broth, salt, and pepper. Stir together. Place on medium low heat, cover, and simmer 2½ hours or until the meat is just tender.
- Add the onions, potatoes, and carrots. Stir together. Cover and simmer another 30 to 45 minutes or until the vegetables are tender.
- Skim off fat, serve, and enjoy.
Notes
I will say Fair cost per serving as I am sure there is oxtails available, I just don't know the cost of them.
Favorite Lamb Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 750 grams lamb shoulder, cut into 1 inch pieces, (1½ lb)
- ½ cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 cups water
- 1 clove garlic, minced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 4 carrots, peeled, cut into 2 inch pieces
- 6 tiny onions, peeled
- 3 small potatoes, peeled, halved
- 2 tablespoons fresh parsley, chopped
- 1 package frozen peas, (10 oz / 285 g)
Instructions
- Place the flour in a shallow bowl, roll the lamb cubes in flour to coat. Heat the oil in a pot, when hot, add the lamb and brown on all sides.
- Add the water, garlic, salt, and pepper. Stir together, cover, simmer on low heat for 1½ hours or until the lamb is almost tender.
- Add the carrots, potatoes, and onions. Simmer for 20-30 minutes or until the lamb and vegetables are tender.
- Stir in the parsley and peas, simmer another 5 minutes to heat through.
- Serve and enjoy.
Notes
Fair cost per serving, not sure of what lamb costs, I know it is available though.
Brunswick Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 kilos chicken quarters, legs and thighs separated, (4-4½ lb)
- 1 quart water, (4 cups)
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- dash dried thyme
- 1 cup onion, diced
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can cream style corn, (16 oz / 454 g)
- 1½ cups green lima beans, drained, canned or frozen - thawed
- 1 cup fresh okra, sliced
Instructions
- To a pot, add the first 7 ingredients, place on medium low heat, cover, and simmer 3-4 hours until the chicken is tender.
- Remove the chicken from the broth, cut all chicken from the bones and cut into bite size pieces. Return chicken to the broth, discard the bones and cartilage.
- To the broth add the tomatoes, corn, and lima beans. Simmer uncovered for 1 hour. Skim off fat. Taste and season with salt and pepper as desired.
- Remove the bay leaf, serve, and enjoy.
Notes
Low cost per serving.
Chili con Carne
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 large onion, sliced
- 1 green bell pepper, diced
- 500 grams ground beef, (1 lb)
- 1 tablespoon vegetable oil
- 2 cans red Kidney beans, drained, (16 oz / 454 g each / 4 cups), Shortcut
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 cup seasoned tomato sauce
- 1 tablespoon chili powder, and as desired
- 1½ teaspoons salt
- dash paprika
- dash black pepper
- 1 bay leaf
Instructions
- Heat the oil in a pot, add the onion, bell pepper, and ground beef. Cook until the beef is no longer pink and the onion and pepper is tender. Drain most off most of the fat but not all.
- Add remaining ingredients, stir together, cover and simmer for 30 minutes. Stir occasionally. If chili is too thick, stir in a little water.
- Remove bay leave, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Red Kidney Beans (Pressure Cooker).
