Recipe: Guatemalan Black Bean Soup

Submitted by Debora Mijangos

Ingredients:

1 lb. of black beans previously cooked or 3 cans of black beans

2tbs of mince onions

1tsp of mince garlic

6tbs of finely chopped cilantro

3 tbs. of olive oil

1 tbs. of butter

Salt to taste

To serve:

White cooked rice

Avocado in cubes

Cotija cheese

Sour cream

Preparation:

In a blender place two cans of black beans and add an extra cup of water for each can you blend. If you are using fresh beans then you can use its own broth and add as much water as needed (the soup can be as thick as you want it to be).  In a pan sauté the onions, 3 tbs. of cilantro  and  the garlic with the olive oil and butter and when the onions are clear pour the blended beans in the pan. Then blend the other can of beans and again add a cup of water and when it is blended add it to the pan.  Stir and let it boil for 10 minutes.  Remove it from the burner and add the rest of the cilantro and stir well.

To serve: In a bowl put some white rice, then the black bean soup, avocado in cubes, sour cream and cotija cheese.   

Recipe: Homemade Crescent Rolls

If you were at Soup Group today, you got to discover first-hand how delicious Morgan Heyland's homemade crescent rolls were! If you want to try them at home, here's the recipe:

Ingredients:

1 tablespoon active dry yeast (one packet)

1/2 cup granulated sugar

3 eggs

1 cup lukewarm water

1/2 cup butter, melted

1/2 teaspoon salt

4 cups all-purpose flour

Directions:

Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.  Add 4 cups of all-purpose flour.  Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.  Do not knead the dough.  Turn out dough on a lightly floured surface and divide in half.   Roll each half of dough into a circle.  Brush with additional melted butter and cut into 16 pieces, like a pizza.   Roll up each piece from the large end to the point.  Place rolls on a cookie sheet and let rise 30-60 minutes.  Bake at 375 degrees for 8-10 minutes.

Recipe: Corn Chowder

Submitted by Lauren Beckett

1/2 lb thick cut bacon (cut into 1/2 inch pieces)

1/2 c onion (diced)

1/2 c celery (sliced)

1 c carrots (sliced)

3 c potatoes (diced)

1 c boiling water

1 c chicken broth

1 16oz can creamed corn

1 15oz can whole corn

1 pint (2 cups) half & half

2 Tbsp butter

1/4 c potato flakes (or any other thickening agent)

Cook bacon in a stock pot until almost crisp. Remove bacon and set aside. Drain off most of the grease. Add onion, celery and carrots to the pot.  Cook until onions are translucent.  Add potatoes, water and broth.  Cover and bring to a boil.  Turn down to medium low and gently cook until the potatoes are soft.  Add remaining ingredients and heat through.  Do not let it come to a boil.

Recipe: Chicken Veggie Soup

Submitted by Yessenia Ornelas

Ingredients:

8 cups of water

2 Chicken breasts

3 chopped stocks of Celery

2 chopped carrots

½ of yellow onion, chopped

2 Potatoes, chopped into cubes

1 tbs of olive oil

2 bouillon cubes of chicken flavor

1 tbs of dried parsley flakes

Pepper (to desired flavor)

Salt (if more is needed)

Instructions:

Add the chicken bouillon cubes to water.  Boil chicken in water until tender, remove from water and set aside to cool.  In a big pot, sauté chopped vegetables with olive oil but leave out the potatoes.  Add chicken water (stock) to the vegetables in the big pot.  Chop chicken into cubes and set aside with the potatoes.   Add parsley flakes, pepper and more salt (if needed) to soup.  Let boil and then add chicken and potatoes.  Done when potatoes are soft.  

Recipe: Nacho Grande Soup

Nacho Grande Soup

Six Sisters Stuff

Submitted by Mary Harris

Ingredients:

1 lb ground beef

1 medium onion, diced

1 clove garlic, minced

1 (1 oz) package taco seasoning (I used low sodium)

1 (10.75 oz) can condensed cheddar cheese soup

1 (10 oz) can diced tomatoes and green chilis, undrained (I used a can of diced tomatoes and another can of green chilis)

1 1/2 cups milk

1 cup shredded cheddar cheese

Directions:

In a skillet, cook ground beef, onion, and garlic over medium-high heat until thoroughly cooked; drain.

Spray slow cooker with non-stick cooking spray. Place cooked meat mixture in slow cooker. Add taco seasoning, cheddar cheese soup, tomatoes, milk, and shredded cheese. Stir together and cook on low for 3-4 hours. This soup can also be kept on a warm setting for an additional 4 hours (I have a digital clock on my slow cooker and as soon as it is done cooking for the set amount of time, it automatically switches to the warm setting).

Stir before serving. Top individual servings with crushed tortilla chips, shredded cheese, and any other toppings you want.

**You can also make this just on your stove top. Brown the beef, onion, and garlic over medium-high heat until thoroughly cooked. Then in a large pot, add all ingredients and heat over medium-high heat for about 20 minutes, stirring occasionally. Stir well before serving.

Serves 4-5 people.

Recipe: Yogurt Bread

Submitted by Mariana Fisher

2 c warm water

2 tbsp sugar

2 tbsp yeast

1 tbsp salt

8 oz vanilla yogurt (<-- that's usually just 1 yogurt cup, Western Family worked great for me)

5-6 c flour (I added 1/2 cup extra to account for the elevation- which may or may not be necessary, it's up to you) 

Hydrate the yeast (put water, sugar and yeast in a mixer, let is sit for 5 minutes. you know the yeast is good if the mixture looks frothy after the 5 min) Mix in salt and yogurt. Knead in approximately 6 cups flour until dough cleans the side but is still a little sticky. Knead for 5+minutes total. Shape into two loaf pans. Let rise until double*. Bake 350 for 30 minutes. cool for 10 mins and remove from pans. Cool completely on a rack or towel. 

* since I bought the wrong kind of yeast, I let it double rise: once in the mixer (for an hour) and once more time in the loaf pans (for another hour, so 2 hours total) 

Recipe: Cheesy Vegetable Chowder

http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

Submitted by Mary Harris

Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Directions:

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Slow Cooker Chicken Taco Soup

By Amanda N, Courtesy of Allrecipes.com

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can chicken broth
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Soup Recipes

White Chicken Chili
Ellen L

Ingredients 
1 lb. boneless, skinless chicken breast cut into 1/2 in. cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans small white beans, rinsed and drained
1 can (14 oz.) chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. each: salt, ground cumin, and dried oregano
1/2 tsp. pepper
Big pinch of cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large pan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Cream of Broccoli Soup
Arlen A

2 pkg ( 10 oz each ) Frozen chopped broccoli or fresh
2 cans (10 1/2 oz) chicken broth
2T flour mixed with 2 T butter  ( to thicken)
2 C half and half

Cook broccoli as pkg directs. Add chicken broth and simmer. Put in the blender and blend until small chunks. ( Add butter and flour which has been blended and heated with part of the cream to thicken.)

Put all together with the rest of the 1/2 and the 1/2. Salt and pepper to taste.

Chicken Noodle and Chicken Tortilla Soup

 

Chicken Noodle Soup
Jessica Robinson

Dissolve 6 Tbsp chicken bullion base in 2 1/2 quarts of water in a soup pot.  Add 3-10 oz. packages frozen mixed vegetables, 2-10 oz. cans diced chicken (or 1 1/2 lbs. precooked cut up chicken) and 6 oz. dry egg noodles.  Bring to a boil, simmer 5-10 minutes.  Makes 4 quarts finished soup.  (I added a can of cream of chicken soup, as well, just to make it a little creamy.)

Chicken Tortilla Soup
Lindsay Hansen

In a Large Stock Pot:

1 large onion, chopped  (use a sweet white onion like a Walla Walla)
1 clove garlic, minced

Saute the onion and garlic in 2 Tablespoons olive oil

Add:
6 Cups Chicken Broth (1-48oz. can)
2   10oz. cans Diced Tomatoes with Green Chiles
½ Cup Cilantro, chopped  (one handful)
2 Cups Frozen Super Sweet white Corn
2 - 15oz. can Black Beans, drained and rinsed
2 Cups cooked boneless skinless Chicken Breast or 2 cups of shredded Rotisserie Chicken
1 Bay Leaf (remove before serving)
1 Tablespoon Cumin
1 teaspoon Chili Powder
Juice of 1 Lime
Salt and pepper to taste

Garnish with shredded Monterey Jack Cheese, sliced Avocado, Sour Cream, a sprig of cilantro, and fried corn tortilla strips.

Holiday Treats Part 2

 

Gingerbread Cookies

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp clove
1 tsp ginger

Mix shortening, sugar, egg and molasses together well. In a separate bowl, combine the dry ingredients. Slowly mix the dry ingredients into the wet ingredients. Roll dough into balls. Roll the balls in white sugar. Place on ungreased cookie sheet. Bake at 375 degrees for 10 minutes.

Holly Wreath
Mary H

Ingredients:
1 pkg (10 ½ oz) mini marshmallows
½ cup butter or margarine
1 tsp green food coloring
1 tsp vanilla
6 cups cornflakes
Red cinnamon candies

Directions:
Melt marshmallows and butter over low heat; remove from heat.Quickly stir in food coloring and vanilla. Add cornflakes; gently mix until just coated. Grease hands, and shape mixture into large wreath on greased waxed paper. Decorate wreath with cinnamon candies for holly berries. Refrigerate until firm.

Monkey Bread
Mary H

Ingredients:
4 can Refrigerator biscuits country or buttermilk
½ cup granulated sugar
½ cup brown sugar
1 tablespoon Cinnamon

Sauce
¾ cup Butter or margarine (1 ½ sticks)
½ cup granulated sugar
½ cup brown sugar

Directions:
Cake: combine the sugars and cinnamon in a plastic bad. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bad and shake to coat. Place in a greased tube or bundt pan.

Sauce: Melt the butter and sugars in a small saucepan. Cook until thick (really bubbly). Pour over the biscuits and bake at 350° for 30 minutes.

Note: If using bread pans (9x5x3), use two pans and split the recipe into two and put half in each pan.

Holiday Treats

We had a great turn out to our Holiday Food Tradition Swap. Here are the recipes of the foods that people brought. (I’m sorry if I didn’t give you credit for the recipe – I wasn’t exactly sure what everyone brought)

Saltine Toffee
Elisa H

I love this recipe because its so easy and has no unusual ingredients! 

Ingredients:

• 1 sleeve of saltine crackers
• 1 stick (4 oz) butter
• 1/2 cup sugar OR 1 cup packed brown sugar
• 2 cups chocolate chips

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into s

mall uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Eggless Eggnog
Colette A

7 cups milk,divided
1 cup half and half
1 4 oz pkg vanilla instant pudding mix
1/2 cup sugar
1 Tbs rum flavoring(vanilla probably works too)
1 tsp nutmeg

Dissolve pudding mix with 2 cups milk. Whisk until blended. Add sugar. Mix well. Add remaining ingredients.

We do the first part in a bowl and then pour it all into an empty gallon milk jug and shake it up more, and then it’s perfect for keeping it in the fridge and for easy pouring.

Cherry Chocolate Chip Cookies
Jen B

1 box Cherry chip cake mix
1 large egg
1/2 cup oil
2 Tbs water
1/2 pkg chocolate chips

In a medium bowl, mix all the ingredients just until moist. Drop by teaspoon on a cookie sheet. Bake at 400 degrees for 10 minutes. Cookies will look soft, but harden quickly.

Sweet Potato Muffins
Kristin S

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/3 c buttermilk
1/3 c whole milk
1 sweet potato puree (medium sized)
1 tsp vanilla extract
1 stick unsalted butter
3/4 c brown sugar

In a medium bowl, combine all-purpose flour, baking podwer, salt baking soda and ground nutmeg. Set aside. In a large pouring vessel combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside. In a large bowl, cream unsalted butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX. Sprinkle muffins with raw sugar.

Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

More Soup Please

Here are the recipes from October 27th Soup Group Meeting:

Butternut Squash Soup
Aimee C

1 butternut squash
1 onion
3 cloves garlic
3TBS. butter
3TBS. Whole wheat flour
2C Milk
pinch of nutmeg
1/2 C extra Sharp cheddar cheese (or whatever kind you like)

Peel and cut butternut squash into cubes.  Roast in 375 degree oven for 35-40 minutes. (ROAST: put on sheet pan. Drizzle with Olive oil, salt, pepper, pinch of nutmeg) After roasting,  mash with potato masher.  Saute onion and garlic. Melt butter in  different pan, add in flour, mix. Add milk and pinch of nutmeg.  Add salt and pepper to taste( I like a lot of pepper) After sauce thickens a  bit-add mashed up butternut squash.  Let simmer for a few minutes.  Put in blender or use emulsion blender to mix.  Enjoy!

Southwest Chicken Soup
Emily S

Preheat oven to 400.
3-4 Sweet Potatoes, peeled and cubed
3-4 yams, peeled and cubed
5 Tbsp red wine vinegar
3 Tbsp dried oregano
2 Tbsp chili powder
2 Tbsp cayenne pepper (I usually do 2 tsp. because people don't like spicy at my house)
2 cans (small) Salsa Casera, Ranchero or Picante sauce
1 can tomato sauce
4 cartons chicken broth

Bring these ingredients to a boil while you prepare the rest of the ingredients
4 chicken breasts, season with lemon juice and a lot of Johnny's Seasoning salt (3-4 Tbsp). Bake in the preheated oven for 30-40 minutes on a baking stone. If don't have a stone, you can saute in a pan before the next step. Cut into bite-sized pieces.

1 large onion, peeled and chopped fine
2 red bell peppers, diced
Saute in 2 Tbsp olive oil on high heat until they are flecked with a little bit of black.

Add chicken, sauteed onions and bell peppers to soup.

1 large bunch of cilantro, chopped fin
1 Large can of Mexican hominy

Add to soup and simmer for 30-45 minutes.

Serve with cheese on the bottom, then soup, sour cream, squeezed lime, and tortilla chips.

 

Bread Recipe
Marla

INGREDIENTS:
2 1/2 cups of lukewarm water
5 tbsp oil
3 tbsp sugar
1 tbsp salt
2 tbsp yeast
6 cups flour

DIRECTIONS:

Dissolve sugar, salt, oil and water in a big bowl. Once it's completely dissolved add the yeast and stir. Add 3 cups of flour and keep stirring until is completely incorporated. Stir in the remaining flour and beat for about 5 minutes. Cover the dough and leave it rise in a warm place. After 10-15 minutes take a knife and insert it into the dough 3 or 4 times. Cover the dough once again and let it rise other 10-15 minutes and insert the knife 3 to 4 times. Cover the dough one more time and let it rise 10-15 minutes more. Take half of the dough and make a loaf with it and put it on greased cookie sheet, make small cuts on top to make it look pretty :D make the same with the other half and cover them and let them rise for 15 minutes more. Meanwhile preheat the oven to 375F. Finally bake for about 22 minutes or until golden brown.

You may need more flour, the dough is supposed to be smooth and not sticky.

Enjoy!

Soup-er Thursday

We had a great time at the first Soup group meeting. We had Lasagna Soup and Baked Potato Soup. There were many requests for the recipes so here they are:

Lasagna Soup Mary H
Ingredients:
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups egg noodles
2 cups shredded mozzarella cheese
Directions:
In a large pan, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt into cooked meat mixture. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender.
Optional: Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.

Baked Potato Soup Shannon L
1 Small Onion Diced
5-6 Strips of Bacon, Cooked and Crumbled
1/2 Cup Flour
5 1/2 Cups Chicken Broth
1 Teaspoon Parsley
Salt and Pepper to taste
5 Small/Medium Potatoes, Peeled and Cubed
2 Cup Heavy Whipping Cream
1 Cup Sour Cream
4oz. (1/2 of a bag) Shredded Cheddar Cheese
In stock pot, dice Onions and sautee in some butter (or in left over bacon grease). When onions are soft/transparent, add Flour, Bacon, and Broth. Stir with whisk consistently and bring to a boil. Continue stirring mixture until it is thick and bubbly. Add Parsley, Salt, Pepper, Potatoes and Heavy Whipping Cream. Boil for 20 minutes or until potatoes are fork tender, stirring FREQUENTLY! (The potatoes tend to stick to the bottom of your pan if you don't!). When potatoes are tender turn heat off and stir in Sour Cream and Cheddar Cheese!
*This meal is GREAT left over and only takes ONE pot! I love it. Also, if you are a little short on Heavy Whipping Cream you can use some milk in it's place, which will make your soup a little thinner!

Our next Soup Group meeting will be this Thursday the 27th at 11 am. The place and soups will be announced later.