from the kitchen of Heidi
5 - 6 cups chicken broth
1/4 cup butter
3 garlic cloves, crushed
1 onion, diced
1/2 cup diced celery
3 Tbsp flour
1/4 cup whipping cream
3 chicken breasts, cooked and diced
1 teaspoon chili powder
3 teaspoons cumin
tomatoes
cheese
tortilla chips
Heat chicken broth in a soup pan. Saute onion, celery and garlic in butter for 2 - 3 minutes. Mix 3 Tbsp flour in 1/4 cup of cold water - make sure it is mixed well and stir it into the sauted veges. Add warm chicken broth - stir and bring to a boil. Reduce heat and stir in whipping cream (do not boil once cream has been added). Add chicken, chili powder, cumin, and salt & pepper to taste. Serve with grated cheese, diced tomatoes, and tortilla chips. (I cook the chicken in my crock-pot earlier in the day.)
Showing posts with label Heidi. Show all posts
Showing posts with label Heidi. Show all posts
Thursday, November 5, 2009
Minestrone Soup
from the kitchen of Heidi
1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil
Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.
1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil
Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.
Mulligatawny Stew
from the kitchen of Heidi
2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice
Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.
2 Tbsp olive oil
1 onion, chopped
3 carrots, chopped
2 celery ribs, chopped
1/2 green pepper, chopped
1 apple, chopped
2 chicken breasts, cooked & shredded
1/2 cup flour
2 tsp curry powder
4 cups chicken broth
1 can stewed tomatoes
2 cups cooked brown rice
Saute onion, celery, carrots and pepper for about 8 minutes. Add apple and cooked chicken and saute for another 3 - 4 minutes. Combine flour and curry - add to sauted mixture. Slowly stir in chicken broth and tomatoes. Simmer for 30 - 60 minutes. Serve over brown rice.
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