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Spicy Steak and Black Bean Chili

4 Nov

I know you have all heard me say it before, but this is truly my most favorite time of year!  I love when the leaves are changing and it is cool and brisk outside.  These kind of days are perfect for eating soups, stews and chili.  Something to warm you up on the inside when it starts getting cold outside.  I guess there is also something nostalgic about this time of year.  There are a lot of memories of get togethers with friends and family to watch football games and celebrate Halloween, Thanksgiving and Christmas.  Sometimes I wish my son was still a little one because there is so much fun enjoying the holidays through the eyes of a child.

So many special memories, and somehow food is always right in the center of it all.  Like I said before, this time of year is perfect for chili eating.  The chili I am sharing today is really yummy, warm and delicious!  It is a little different take on traditional chili using black beans rather than kidney or pinto beans and steak rather than ground beef.  I like to change it up sometimes.  In fact my sister and I just made a white chicken chili using ground cloves in it rather than the usual chili spices, oh my was it good!  It is just nice to have it different ways sometimes.

I do hope you enjoy this chili very much and I hope you serve it up to a large group of friends and family and create some beautiful memories!

SPICY STEAK AND BLACK BEAN CHILI

2 lbs top sirloin

2 Tbsp vegetable oil

3 (15 oz) cans black beans

2 (14.5 oz) cans diced tomatoes

2 (4.5) cans chopped green chilies

1 onion, chopped

1 green bell pepper, chopped

4 cloves garlic, chopped

1 (12 oz) can beer

1 chili kit (like 2 alarm)

Toppings: sour cream, chopped scallions, grated cheese or cilantro.

Heat oil in skillet and brown the top sirloin.  After evenly browned, place in a slow cooker.  Add remaining ingredients minus the masa and red pepper flakes that are in the chili kit.  Give it a good stir.  Slow cook on LOW for 8 hours.

Source: Southern Living Magazine

Pumpkin Stew

19 Oct

 

 

 

Hi everyone!  Well, like I said before, tis the season of the pumpkin and I love celebrating this wonderful, versatile little vegetable….fruit….no vegetable, anywho, it is so delicious and there are so many recipes!  My mom made this for the family last week.  It is a recipe my sister shared with her.  So marvelous!

I love how the color of the pumpkin deepens after it comes out of the oven.  Just look at that beautiful, burnt orange color, isnt it lovely!

 

I hope you enjoy this recipe as much as my family and I did.  It really is a great recipe to feed a crowd.  So here it is, ENJOY!

 

PUMPKIN STEW

2 lbs beef stew meat, cut into cubes

3 tbsp vegetable oil, divided

1 cup water

3 large potatoes, peeled and cubed

4 carrots, sliced

1 large green pepper , chopped

4 cloves garlic, chopped

1 onion, chopped

2 tsp salt

1/2 tsp black pepper

1 (14.5 oz) can whole tomatoes, chopped

2 tbsp beef bouillon granules

1 10-12 lb pumpkin

 

Heat 2 tbsp of the oil in a large saucepan over med-high heat.  Place beef in pan and cook until evenly browned.  Mix in the water, potatoes, carrots, bell pepper, garlic, onion, salt and pepper.  Bring to a boil.  Reduce heat and simmer 2 hours.

(a hint of pumpkin pie spice would be delicious in this stew)

Dissolve the bouillon into the beef mixture.  Stir in the tomatoes.

Preheat oven to 325 F.

Cut top off the pumpkin and remove seeds and pulp.  Place the pumpkin in a heavy baking pan.  Fill the pumpkin with the beef mixture.  Brush outside of the pumpkin with the remaining oil.

Bake in the preheated oven for 2 hours or until tender.  Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.  Serves 8.

Recipe found at www.allrecipes.com.

 

 

Butternut Squash Soup

17 Feb

I have discovered that I am quite fond of butternut squash.  I like it so much that I am looking for new ways to enjoy it.  One of my favorite ways to enjoy it is simply cut up and roasted with a little salt and pepper.  My mom made it this way for me one time and I was surprised at how flavorful it was when so simply done.  I have made it the same way several times since.  So I had some of this wonderful little vegetable, planning on roasting it, but decided to try something different.  I came across this recipe for butternut squash soup and knew it would be perfect for these cold winter nights that we are having right now.  It didn’t let me down.

This soup is warm, sweet, buttery and velvety smooth.  I don’t know if I will come across another butternut squash recipe that will top this one.  It is just so lovely.

I do hope you will try this wonderful little soup and if you have a favorite butternut squash recipe please send me a link.  I would love to try it!  ENJOY my friends!

With love,

Donna

BUTTERNUT SQUASH SOUP

6 tbsp chopped onion

4 tbsp margarine

6 cups peeled and cubed butternut squash

3 cups chicken broth

1/2 tsp dried marjoram

1/4 tsp black pepper

1/8 tsp cayenne pepper

2 (8oz) pkgs cream cheese

In a large saucepan, saute onions in margarine until tender.  Add squash, chicken broth, marjoram, black pepper and cayenne pepper.  Bring to boil; cook for 20 minutes or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth.  Return to saucepan and heat through.  Do not allow to boil.

ENJOY!

This recipe adapted from www.allrecipes.com .

“Mexican Five Layer Dip” Soup

4 Feb

Most likely at one point or another you have been to a party where Mexican Five Layer Dip was served.  It usually consists of a layer of refried beans, a layer of ground beef, a layer of guacamole, a layer of sour cream and finally a layer of salsa.  In trying to come up with some recipes for Super Bowl weekend, I was thinking about these kind of “party” foods and thinking how chili is also a popular dish to make for football watching get togethers.  So, I then thought, hey why not do a kind of deconstructed Mexican Five Layer Dip and turn it into a soup and so my friends, that is exactly what I did.

In creating this dish I didn’t want it to be chili.  So although I did use seasonings that you would use in chili I cut back the amounts and I added a little more of a spice that might seem a little unusual to you.  Pumpkin pie spice…..does that seem odd?  Well, it is actually used in dishes like this more than you think and no it doesn’t make your soup taste like pumpkin pie.  It gives it that something that you know is different but you can’t quite tell what it is.  It can also be used in different batters when frying foods, like fried chicken for instance.  I have also used cinnamon when flouring chicken to fry.  If you use just a little you can’t tell what it is but it gives your food a wonderful flavor!  Well here it is and I hope you ENJOY!

With Love,

Donna

“MEXICAN FIVE LAYER DIP” SOUP

1 lb ground beef

1 clove garlic, salt, pepper

3-4 cups beef broth

4 Roma tomatoes, chopped (or use canned)

1 can pinto beans

1 can black beans

1/2 tsp cumin

1/2 tsp chili pepper

1 tbsp pumpkin pie spice

avocados

sour cream

In skillet, add ground beef, garlic, salt and pepper.  Brown ground beef and drain off fat.  Move ground beef to a large sauce pan.  Stir in broth, tomatoes and beans.  Add remaining seasonings.  Let simmer for 30 minutes.  Serve with sliced avocados and sour cream.

This recipe is from The Sugared Pecan.

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