Slow Cooker Spicy Chicken Soup

Slow Cooker Spicy Chicken Soup – with variations to fit your pantry

 

http://www.yummly.com/recipe/Slow-cooker-spicy-chicken-soup—with-variations-to-fit-your-pantry-365172?utm_source=fb&utm_medium=pagepost&utm_content=yummly&utm_campaign=chickensoup

 

Ingredients

  • 41/2 boneless chicken breasts
  • 3 cans chicken broth
  • 1 can diced tomatoes
  • 16 ozs frozen corn
  • 1 can black beans
  • red pepper (chopped)
  • onion (chopped)
  • 11/2 tsps garlic powder
  • 11/2 tsps cumin
  • 1 pkg taco seasoning
  • 1/2 cup rice

Here are a few variations:

  • use both red and green peppers, or just a green pepper
  • use a can of diced tomatoes with green chilis
  • use canned corn, instead of frozen
  • use kidney beans or red beans
  • skip the rice
  • skip the chicken and use a variety of beans to make it meatless
  • top with cheddar, Monterey Jack or pepper Jack cheese

 

Instructions

  1. Place all ingredients, except rice in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Add rice 1-2 hours before serving.
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Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

image

https://www.yahoo.com/food/chicken-recipes-part-by-part-the-breast-74410590359.html

Use leftovers for sandwiches the next day. Place shredded chicken, garbanzos, and tomatoes in pita bread and top with yogurt sauce.

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

http://shine.yahoo.com/shine-food/baked-pasta-youll-season-long-222500255.html

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1/4 cup vodka (optional)

 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

 1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Watermelon Gazpacho with Lime

Vegan summer soup- watermelon gazpacho with lime

http://glutenfreegoddess.blogspot.com/2009/08/watermelon-gazpacho.html

Watermelon Gazpacho with Lime

Ingredients:

1 ice cold 3 lb. ripe watermelon (thump it- does it sound hollow?)
1 large cucumber, skinned, seeded (or 2 medium)
2 large celery stalks
1 small head romaine lettuce, trimmed, cut up
2 medium, dense, heirloom tomatoes, seeded, chopped
1-2 teaspoons minced Elephant Garlic
Juice from 1-2 limes, according to taste
2 tablespoons white balsamic or rice vinegar
2 tablespoons fresh chopped cilantro, basil, mint or parsley
Sea salt, to taste

Instructions:

Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a Vita-Mix or blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse and blend the mix briefly to process it. Add the juice from one lime. Add the vinegar, chopped herbs, sea salt. Pulse till combined.

Taste test. Does it need more lime juice? A touch more salt or vinegar?
Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving. Two hours is best.

Read more: http://glutenfreegoddess.blogspot.com/2009/08/watermelon-gazpacho.html#ixzz2iktBCnxk

Cajun Kale Soup with Andouille Sausage Recipe

kale soup

http://www.oprah.com/food/Soup-Recipes-Cajun-Kale-Soup-Andouille-Sausage#ixzz2ZuES7t42

Cajun Kale Soup with Andouille Sausage Recipe

Ingredients

  • 6 lightly packed cups chopped green curly kale, stem and ribs removed
  • 2 Tbsp. canola or olive oil
  • 1 medium red onion, finely chopped
  • 1 large celery rib, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 8 ounces andouille sausage (2 to 3 links), thinly sliced
  • 1 Tbsp. dried thyme
  • ¼ tsp. allspice
  • 1 (15-ounce) can chopped or diced tomatoes
  • 4 cups chicken broth
  • ¼ tsp. ground black pepper
  • ½ tsp. salt, plus more to taste
  • 1 tsp. agave nectar or honey (optional)
  • 4 cups slightly undercooked brown rice

Directions

Active time: 30 minutes
Total time: 1 hour

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

Freeze for up to 8 weeks.

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Photo of this Recipe

http://m.foodnetwork.com/recipes/708201

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Ingredients

  • Kosher salt
  • 12 ounces mostaccioli or penne pasta
  • 1/2 cup mayonnaise
  • 1/4 cup whole milk
  • 1/4 cup white vinegar, plus more if needed
  • Freshly ground pepper
  • 1 1/2 teaspoons adobo sauce from a can of chipotles (or 1 minced chipotle)
  • 1 10-ounce package grape tomatoes, halved lengthwise
  • 1/2 pound smoked gouda cheese, cut into small cubes
  • 24 fresh basil leaves, thinly sliced

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside. Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl. In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving. Photograph by Kana Okada

 

Yam and Peanut Stew with Kale

Yam and Peanut Stew with Kale

http://food52.com/recipes/19854-yam-and-peanut-stew-with-kale

Yam and Peanut Stew with Kale

  • 1 tablespoon Olive oil
  • 1 Yellow onion, diced
  • 2 Cloves garlic, crushed
  • 1 1/2 tablespoon Ginger, minced
  • 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
  • 1/2 cup Dry red lentils, rinsed and drained
  • 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
  • 1 teaspoon Cinnamon, ground
  • 2 teaspoons Cumin, ground
  • 1/2 teaspoon Turmeric, ground
  • dashes Cayenne pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • 4-5 cups Vegetable stock + extra as needed
  • 1/4 cup Creamy peanut butter
  • 4 cups Curly kale, chopped into small pieces
  • 1/4 cup Green onion, tops only, chopped
  • 1/4 cup Roasted and salted peanuts, chopped
  1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
  5. Serve, topped with a tablespoon each of green onion and crushed peanuts.