Broccoli Cheese Soup

From Food.com


1 tbsp melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half
2 cups chicken stock
1⁄2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, finely diced
8 oz. cheddar cheese
salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

This doesn't make a ton of soup but is delicious and comforting. My veggies were still super crunchy which I liked but if you prefer a softer bite, maybe saute them first with the onion. 

Skillet Apple Pork Chops

From Cooking Light, September 2016 issue

1 1/2 tsp. olive oil, divided
4 (6 oz.) bone-in pork chops
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
1/2 cup unsalted chicken stock
1 tsp. Dijon mustard
1 tbsp. fresh sage (or 1 tsp. dried)
1 1/2 tsp. fresh rosemary (or about 1/4-1/2 tsp. dried)
2 medium apples, sliced thinly
1 small red onion, vertically sliced

1. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. oil to pan; swirl to coat. Sprinkle pork evenly with 3/8 tsp salt & 3/8 tsp pepper. Add pork to pan; cook 4 minutes on each side or until pork is done. Remove from pan.
2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tbsp oil to pan; swirl. Add remaining salt & pepper plus the other spices and the apples and onion to the pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork to pan; cook 3 minutes or until liquid is reduced by half.

You guys, this took under 30 minutes from start to finish and was so, so good. My whole house smelled amazing after and I kept saying how good it was. This is such a comforting and easy fall meal. I doubled the apples the next time and it was a better ratio of apples to pork :)

One Pot Chili Mac

From Nums the Word

1 lb. ground beef
1 medium onion, diced
2 tbsp garlic
2 (14 oz) cans chicken broth
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can kidney beans, drained & rinsed
2 teaspoons chili powder
1 1/2 tsp cumin
1/2 tsp season salt
1/4 tsp ground pepper
10 oz. uncooked elbow pasta noodles
2 cups sharp cheddar cheese, shredded

In a large dutch oven or pot, cook ground beef & onion until ground beef is cooked through and onion is soft and translucent. Add garlic and cook for 2 more minutes.
Drain if needed {depends on fat content of ground beef}
Add chicken broth, tomatoes, white kidney beans, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil.
Add pasta and boil 12 - 15 minutes until pasta is cooked through. Stir as needed.
When pasta has absorbed liquid and is cooked through, add cheese and mix well.
Cook for another 5 minutes or until pasta is cooked through.

Basic Homemade Biscuits

From Allrecipes.com

2 cups flour
1 tbsp baking powder
1/2 tsp. salt
1/2 cup butter (very cold)
3/4 cup buttermilk (or regular milk)


Preheat oven to 450.

In a large mixing bowl sift together flour, baking powder and salt. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.

Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

These were good and easy. I grated the butter before working it in with my fork. The reviews on the site say that the dough freezes well, just go ahead and cut it and then dust both sides with flour before freezing. Lay on a flat surface to freeze then transfer to your storage container of choice.

Pioneer Woman's Pot Pie

From The Pioneer Woman

4 Tablespoons Butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
3 cups shredded cooked chicken (or turkey)
1/4 cup flour
3 cups low-sodium chicken broth (plus more if needed)
Splash of white wine (optional)
1/4 teaspoon turmeric
Salt & pepper, to taste
Chopped fresh thyme to taste
1/4 cup half-and-half Or cream
1 whole unbaked pie crust
1 whole egg
2 Tablespoons water

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol’) spoonful!

Seriously so good!!! This will be a new go-to for us. Easy, good, comforting, filling. You can also add whatever other veggies, including frozen. I have frozen peas to add in next time. I used Indiana Traminette in this and it was perfect. I didn't let my sauce thicken enough before baking the first time, so I made a batch of homemade biscuits to sop up the sauce. I also am going to try freezing this recipe in the future (just freeze after you make the chicken/veggie/sauce mixture and then when you're ready to bake it, defrost it overnight and add the crust).

Homemade Condensed Cream-of Soups

Ever since moving to Tucson, we have been eating at home a TON more than we're used to. It's been good for the wallet and the waistline. But because of this, I've been trying to expand my recipe repertoire and so many of the "comfort food" recipes contain so much crap in them. Here are some ways I've found to make them a little healthier.

Depending on what kind of dish you're making, you could simply add a cup of sour cream or heavy cream in place of the soup, or if you're looking for a more authentic alternative, here are some homemade versions to try.

Homemade Cream of Mushroom Soup (from Heavenly Homemakers)

Makes about 3 cans worth

Ingredients
½ cup sliced mushrooms
3 Tablespoons butter
¼ cup organic corn starch or arrowroot powder
4 cups milk, divided
1 teaspoon sea salt
pepper to taste

Instructions
Begin by sauteing mushrooms and butter until mushrooms are tender.
In the meantime, shake the cornstarch or arrowroot powder in a jar with 1½ cups of milk.
Use a whisk to mix the milk mixture into the sauteed mushrooms, stirring constantly at medium heat.
Slowly add remaining milk, salt and pepper.

(Can be used immediately or frozen for future use)


Homemade Cream of Chicken Soup (Source)
makes a little over a cup, equivalent to one can of soup

Ingredients
3 tablespoons butter
3 tablespoons white flour
1/2 cup chicken stock
1/2 cup milk
Salt and pepper

Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

This will keep for a couple days in the fridge, but it's best the day you make it.

Chicken Noodle Soup

Found this recipe last year on Better Homes & Gardens. Hearty, comforting and delicious.

3 lbs. chicken (use anything you've got, dark pieces will yield more flavorful soup)
1 medium chopped onion
2 tsp salt
1 tsp. dried thyme, sage or basil, crushed
1/4 tsp. ground black pepper
2 bay leaves
2 cloves garlic, peeled & halved
8 cups of water
2 medium chopped carrots (about 1 cup)
2 stalks celery (about 1 cup)
6 oz. dried egg noodles
1 tbsp. fresh thyme, sage or basil

In a 6-8 quart pot combine first 7 ingredients. Pour the water over the top and bring to a boil, then reduce heat and simmer, covered, for 1.5 hours or until chicken is very tender. Remove chicken from broth, discard any skin and bones. When cool enough to handle, cut meat into bite-size pieces and set aside. Discard bay leaves from broth and skim any fat from the top. Bring the broth back to a boil and stir in celery and carrots. Simmer uncovered for 7 minutes. Add in the egg noodles and stir to combine. Stir in the chicken and fresh herbs and heat through.

If you  like your broth a bit thicker, combine 1 cup of milk or water with 2 tbsp. of flour, then simmer for a few minutes in the broth.

Enjoy!

Paula Deen's Goulash

Found this on Pinterest and loved it!

2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning 
3 bay leaves
3 tbsp soy sauce
2 cups elbow macaroni (uncooked)

In large pot, cook ground beef over medium heat until browned, drain grease. Add onion and garlic, saute until transparent. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce and bay leaves. Allow to simmer for 15-20 minutes. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

Super Sloppy Joes

Adapted from Rachael Ray's recipe on The Food Network

1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Heat a large skillet over medium high heat. Addmeat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, drain grease & add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Serve on your choice of buns and have lots of napkins on hand!

Pumpkin Patch Stew

Source: Autumn in the Country, Gooseberry Patch

1 onion, finely chopped
1 clove garlic, minced
1 T. dried basil
1 T. olive oil
2 lbs. pork tenderloin, cubed
28-oz. can diced tomatoes
15-oz can pumpkin
14.5 oz. can chicken broth
1/2 c. white wine or chicken broth
1/2 t. salt
1/4 t. pepper
4 potatoes, peeled & cubed
1/2 lb. green beans, cut into 1-inch pieces
4-inch cinnamon stick

In a stockpot over medium heat, saute onion, garlic & basil in oil until onion is tender, 1-2 minutes. Add pork; cook for 3-4 minutes, until lightly browned. Stir in tomatoes with juice, pumpkin, broth, wine or broth, salt & pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Add remaining ingredients. Cover & simmer for one hour, or until potatoes are tender. Discard cinnamon stick.

This is delic! It was a day of pumpkin-infused foods. For breakfast we had these & then I wanted to use the rest of the can of pumpkin. I only diverted from the recipe a couple of times - I didn't peel my potatoes, just cubed them, & instead of only green beans I used mixed veggies, because it's what I had. Next time I will use less cinnamon, too, because it was a little overpowering. And since I'm a salt fiend, I added quite a bit of salt & it was really good... This would be great for a crockpot meal... I simmered it all day anyway! Great for a chilly fall day or a cold winter day! (I forgot to get a pic of the stew... sorry!)