Wednesday's Chow - Hearty Chicken Noodle Soup

It’s just around the corner….the Brenda Novak 2013 Annual Auction for the Cure of Diabetes.  Brenda’s annual auction runs May 1-31.  So far, there are over 800 items up for auction, with more to come.  Here’s another recipe from a cookbook from my “Calling All Cooks,” basket, Hearty Chicken Noodle Soup.

Calling all Cooks

The winner of this auction will win a box full of cookbooks.

Christmas Cookies

1001 Fast Easy Recipes

Cake Pops, Brownies and More

Fun Summer Recipes

Freezer Meals

Slow Cooker Recipes

And more…..

Here’s a recipe I tried from Slow Cooker Recipes. My family really enjoyed it.

Hearty Chicken Noodle Soup

Ingredients:

12 fresh baby carrots, cut up into ½-inch pieces

4 celery ribs, cut into ½-inch pieces

¾ cup finely chopped onion

1 tbls minced fresh parsley

½ tsp pepper

¼ tsp cayenne pepper*

1 ½ tsp mustard seed

2 garlic cloves, peeled and halved

1 ¼ pound boneless skinless chicken thighs

4 cans (14 ½-oz each) chicken broth

1 package (9-oz) refrigerated linguine

Directions:

In a 5-qt slow cooker, combine the first six ingredients. Place mustard seed and garlic in a double thickness of cheesecloth; bring up corners of the cloth and tie with kitchen string to form a bag.**  Place in slow cooker.  Add chicken and broth.  Cover and cook on low for 5-6 hours or until meat is tender.

Discard spice bag.  Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through.

*I put in this amount of cayenne but will not do so in the future…my family found it hot (and if they find it hot, it’s hot!) But aside from that, it was really good. My suggestion is to cut back to 1/8 a tsp or to leave it out if you don’t like spicy.

**Okay, when it came time to make the soup, I could not find the mustard seeds I know I had at one time…I think they got tossed when the spice cabinet was cleaned out.  Anyway, I left the mustard seed out and just added the garlic to the soup. It was still good.  But I plan to use mustard seed the next time I make it. 

Anna Kathryn Lanier

www.aklanier.com http://annakathrynlanier.blogspot.com/ 

Never let your memories be greater than your dreams. ~Doug Ivester 

Wednesday's Chow - Chicken-Tortellini Soup

After taking January off, I'm back with the weekly recipe.  Here's a nice cold-weather soup. Enjoy!

Chicken-Tortellini Soup

Ingredients:

2 tsp olive oil

12 ounces skinless, boneless chicken breast, cut into bite-size pieces

3 cloves garlic, minced

8 oz sliced fresh mushrooms

2 14-ounces  cans chicken broth

1 ¾ cups water

1 9-ounce package refrigerated cheese-filled tortellini

2 carrots cut into thin, bite-size strips

2 cups torn fresh baby spinach

1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon

Directions:

On medium-high, heat olive oil in a large Dutch oven.  Add chicken pieces and garlic.  Cook, stirring often for about 4 minutes or until the chicken is no longer pink.  Remove chicken with a slotted spoon.  Add mushrooms to juices in Dutch oven and cook 5 minutes or until tender. Add chicken broth and water. Bring to a boil.

Add tortellini, carrot strips and chicken.  Return to boil. Cover and simmer for 7 to 9 minutes or until tortellini are tender. Stir occasionally.  Add spinach and tarragon. 

Makes 6 (1 1/3 cup servings)

Wednesday's Chow - Italian Vegetable Soup

I've posted this recipe before, but it's worth repeating, especially now that fall is in the air, even here in Houston!  I've had this recipe for nearly 20 years and it's a family favorite.  Enjoy it with some fresh-baked bread/rolls.

Italian Vegetable Soup

1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz) tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules or five bouillon cubes
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, in 1-in pieces (optional)
½ cup small elbow macaroni
Parmesan cheese, grated 

Brown beef in large heavy kettle; drain off fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender (about 10 minutes). If you prefer a thinner soup, add additional water. Sprinkle with the Parmesan cheese before serving.

Anna Kathryn Lanierwww.aklanier.com
http://annakathrynlanier.blogspot.com/

Never let your memories be greater than your dreams. ~Doug Ivester

 

Wednesday's Chow Irish Potato Soup

This week's guest, J. D. Faver (My Heroes Have Always Been Cowboys) is sharing an old family recipe.  As she says, "this is the recipe for potato soup that came over on the boat from Ireland. I seriously updated it when the kids were little. It's a sure cure for what ails you. We call it Irish penicillin." 

Family Recipe Irish Potato Soup

The Irish version of chicken soup came over on the boat with ancestors during the Potato Famine. I updated it as I rarely have time to milk the cow and skim the cream off the morning's milk. 

Ingredients:

3 pounds peeled russet potatoes cut into chunks

1 medium onion, diced

3 stalks celery with leaves, chopped

3 cans chicken stock or water with chicken bouillon cubes

Salt

White pepper

1 tall can evaporated milk

1 stick butter or margarine

Place potatoes, celery and onion in a large stockpot. Add enough chicken stock or water (with bouillon cubes) to generously cover. Bring to a boil and reduce heat to simmer for 20 minutes. Remove from heat and mash the vegetables, slightly. I just use a potato masher or a fork against the side of the pan. You still want it to be chunky, but mashing part of it makes it rich and creamy. Add entire stick of butter and can of evaporated milk. Add white pepper and salt to taste.

J.D. Faver

Bad Girls Need Love Too....

www.jdfaver.com

Wednesday's Chow - Red Pepper Soup

Here's a yummy looking recipe, great for a cold winter day, from this week's guest author, Toni V. Sweeny.  If you haven't checked out her blog from Monday, be sure and stop by for Carrying a Theme through Several Generations.

Here’s my famous prize-winning (Beta Sigma Phi Cookbook, 1999) Red Pepper Soup, which was probably dreamed up by some chuck wagon cook on a trail drive who found himself with nothing left but a handful of peppers and garlic.  It's perfect for the holidays, because of its bright color, as well as its zippy taste.

4 medium red Bell Peppers

1 medium yellow Bell pepper

2 small red Serrano peppers (other mild hot pepper such as Hungarian can be substituted)

3 gloves garlic

1 tbsp olive oil

1 14.5 oz can chicken broth

1/2 C whipped cream (optional)

Fresh basil leaves (optional)

Salt/pepper to taste

Remove seeds, stems, and membranes from peppers.  Chop into squares.  Slice garlic.  Boil all until tender.  Run through blender until pureed.  Pour into large saucepan and add salt and pepper to taste and olive oil.  Add chicken broth, stir until well-blended.  Cook until heated throughout and ladle into soup bowls.  May be garnished with a fresh basil leaf and a dollop of whipped cream (optional).

This makes 4 servings.  195 calories per serving.

Holiday Cheer - Black-Eyed Peas

Many of you may know that Black-eyed Peas on New Year's Day are supposed to bring you luck. Growing up, we had peas out of a can and they were NOT my favorite. So, for many years we didn't have them as tradition said we should. Then I found this recipe in a newspaper and tried it. I love it, as do my family.  

Southern Black-Eyed Peas

Ingredients:

1 1-pound pkg dried black-eyed peas

2 quarts water

1 onion, chopped

¼ green pepper, chopped

1 rib celery, chopped

Ham bone, piece of salt pork or several slices of bacon

Salt and pepper to taste

Directions:

Wash the peas; soak overnight or at least 5-6 hours.

Pour off soaking water; put peas into a large sauce pan with at least 2 quarts water.  Add remaining ingredients.  Season to taste with salt and pepper. 

Cook about 2 hours or until peas are tender and mash easily.  Add water as needed while cooking.

Serve with fresh cooked rice and cornbread.

Cute Graphics

The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months! -- Edward Payson Powell

Holiday Cheer Country Six Bean Soup Mix

Need a quick, last minute gift?  How about a Soup in a Jar?  This is an easy gift to put together and even easier to cook.  My family had it just this week when the weather turned cold in Houston.  BTW, I've also put the beans in a bag and it works just fine there, too!

Country Six-Bean Soup Mix


Ingredients for jar:

½ cup dried red beans
½ cup dried navy beans
½ cup dried pinto beans
½ cup dried baby lima beans
½ cup dried kidney beans
½ cup dried Great Northern beans
2 bay leaves
2 tbsp dried minced onion
1 tbsp dried parsley flakes
2 tsp beef bouillon granules
1 tsp dried minced garlic
1 tsp dried thyme leaves
½ tsp dried oregano leaves
½ tsp black pepper
¼ tsp red pepper flakes

Directions for putting jar together:

Layer beans in a 1-quart food storage jar with tight-fitting lid. Slide bay leaves down the side of the jar. Place spices in a small baggie. Close tightly with a twist tie. Place bag on top of beans in jar and close jar tightly.

Cover the top of the jar with a decorative piece of fabric and attach recipe card with ribbon.

Recipe Card to include with jar:

1 jar Country-Six Bean Soup Mix
4 or 5 cups water
1 can (28-oz) diced tomatoes with Italian seasonings
8 oz smoked sausage links or 2 smoked ham hocks
Hot pepper sauce or red wine vinegar (optional)

1) Remove seasoning packet and bay leaves, set aside.
2) Place beans in large bowl or pot; cover with water and let soak 6-8 hours or over night. Drain beans, discard water.
3) Combine soaked beans, 4-5 cups water, tomatoes, sausage, contents of seasoning packet and bay leaves in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 1 ½ to 2 hours, until beans are tender. Season to taste with hot pepper sauce if desired.

Makes 8 to 10 servings.

NOTE:  I put the bay leaf in the picture for contrast...do NOT eat the bay leaf. It should be discarded before serving the soup.

Leave a comment to be entered in my weekly drawing. This week's prize is another cookbook, Texas Morning Glory, breakfast food recipes from Texas bed and breakfast inns.



Christmas Eve was a night of song that wrapped itself about you like a shawl. But it warmed more than your body. It warmed your heart... filled it, too, with a melody that would last forever. -Bess Streeter Aldrich

Wednesday's Chow - Pumpkin Soup

Monday's Guest Blogger Alisha Paige, Craziest Halloween Book Signing Ever, has given us a great autumn recipe today.

 Halloween Pumpkin Soup

1 large onion, diced medium
3 stalk celery, diced medium
2 carrots, diced medium
1 large leek, diced medium
2 cups fresh pumpkin

Or 2 cups canned if in a hurry
6 cups vegetable broth
1 teaspoon cumin powder
1 teaspoon cinnamon
pinch of clove
pinch of nutmeg
salt, to taste

• Add all ingredients into a stock pot over medium high heat.
• Bring to boil and reduce to simmer.
• Simmer for 20 minutes (until pumpkin and carrots are tender) and remove from heat.
• Let cool for 15 minutes.
• Puree soup in blender and return to pot.

Alisha Paige lives in the Deep South. She writes romantic paranormal, fantasy, contemporary romance, time travel romance, erotica and vintage historical. Her favorite things are red wine, dark chocolate, hot summer nights and girls' night out. To find out more about her books and upcoming releases, visit Alisha Paige at www.alishapaige.com.

Wednesday's Chow - Chili

From this week's guest blogger, Terri Thackston comes a recipe just in time for cooler weather and football season - Chili!

Murderous drug runners, a wildfire in the Texas desert and the  President's runaway daughter…Game Warden Shannon Walker didn't sign up for any of this. Add a sexy Secret Service Agent, unexpected betrayal and a desperate escape into the desert, and the border becomes hotter than Shannon can handle.

Border Heat is available in various ebook formats at amazon.com, barnesandnoble.com and smashwords.com.

Border Heat Chili

1 lb ground beef
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 chopped jalapeno, fresh or pickled, finely chopped
1 10 oz can tomatoes and green chilies
4 cups V8 Juice
1 6 oz can tomato paste
3 tblspns light brown sugar

Brown ground beef, adding onion and bell peppers as the meat cooks. Drain grease. Add jalapeno plus tomatoes and green chilies, mixing well as mixture continues to cook. Add V8 Juice and bring to boil. Add tomato paste and brown sugar. Simmer for twenty minutes.

Wednesday Chow - Rip's Cucumber Soup

If you've been following my blog, you know I spent this past weekend in New Iberia, Louisiana with a group of authors from Northwest Houston RWA.  If you haven't been following my blog, then just scroll down for the three diary posts.

One of the places we visited was Jefferson's Island and the Rip Van Winkle Gardens. I bought a cookbook there, INNcredible Cookin': Favorite Recipes from Louisiana's Best Bed & Breakfast Inns, Cottages & Guesthouses.  Here's the recipe Rip Van Winkle Gardens included in the book.

Rip's Cucumber Soup


Do not peel the cucumber before processing.  The skin is what gives the soup its lovely, pale green color.


Ingredients:

1 large English cucumber
3 scallions, trimmed and chopped
1 tablespoon chopped fresh parsley
2 cups regular strength chicken broth
1/2 cup sour cream
3 tablespoons mayonnaise
salt and pepper, to taste

Directions:

Rinse cucumber and trim off the ends. Cut off four pieces crosswise, about 1 inch think, and set aside for garnish. Cut remaining piece of cucumber in half lengthwise. Remove the seeds. Cut cucumber into chunks. Place cucumber chunks into a processor or blender.  Add the scallions and parsley and process until smooth.  Add chicken broth and process briefly.  Place sour cream into large mixing bowl, add mayonnaise and blend well. Gradually mix in the smooth cucumber mixture. Cover and chill. When cold, serve with cucumber slices as garnish.

Wednesday's Chow - Sweet Potato Minestrone

Well, Old Man Winter has decided to take up residence, hasn't he?  It's even going FREEZE in Houston three nights in a row!  So, here's yet another soup recipe to help warm things up.  It's from TASTE OF HOME SOUPS Recipe Cards cookbook.  Sweet Potatoes are a really good source of Vitamin A and fiber and Cabbage is has lots of Vitamin C, of all things!

Sweet Potato Minestrone
From Taste of Home

Ingredients:

4 cans (14-1/2 oz) beef or vegetable broth
3 cups water
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
4 garlic cloves, minced
2 tsp Italian seasoning
6 cups shredded cabbage
7-oz pkg small past shells
2 cups frozen peas

Directions:

In Dutch oven, combine broth, water, sweet potatoes, onions, garlic and Italian seasoning. Bring to a boil; cover, reduce heat and simmer for 10 minutes.

Add cabbage, pasta and peas. Return to a boil; cook 8-10 minutes or until pasta and vegetables are tender.

Makes 14 serverings

Wednesday's Chow - Maine Corn Chowder

Here's another recipe from FARM JOURNAL'S COOKING & ENTERTAINING in AMERICA cookbook (see Yankee Pot Roast recipe).  According to the editors:

An Oneida Indian woman told them that Native Americans don't think of hamburgers and apple pie as typical American food.  "We think of corn soup, wild rice, milkweed, cowslip, ferns and other greens and venison ... as true American call native foods."

"A variety of corn soups copied from Indians became standard fare in colonial homes.  When cattle and hog production made haeadway in eastern colonies, milk and salt pork joined corn in the soup kettle.  Many women also added potatoes, which thickened the chowders slightly and contributed flavor. Maine Corn Chowder included potatoes, famous product of the region, especially Aroostook County.  Our recipe differs little from those that welcomed families to the supper table long ago, but because bacon and canned corn always are available, we use those ingredients instead of salt pork and fresh or dried corn.” (pps 30-31).

Maine Corn Chowder


Ingredients:

5 slices bacon, chopped
2 medium onions, sliced
3 cups diced pared potatoes
2 cups water
1 tsp salt
1/8 tsp pepper
1 can cream style corn
2 cups milk

Directions:

Cook bacon in Dutch oven until crisp. Remove and drain on paper towels. Set aside.

Sauté onion in bacon drippings until soft. Add potatoes, water, salt and pepper. Bring to a boil. Reduced heat; cover and simmer 12 to 15 minutes or until potatoes are tender.

Add corn and milk; heat thoroughly. Garnish with bacon. Makes 9 cups.

Wednesday's Chow - Italian Vegetable Soup

Note: This first appeared on my blog in 2008. But it actually FROZE in Houston last night, so I decided I needed to pull out this recipe and share it with you all again:

I've had this recipe for about 20 years now. One day I received a magazine in the mail "The Farmer's Wife" or some such title. It included all these hints on how to can or freeze food, work the farm and had several recipes, too.I think someone sent it to me by mistake, believing I was domesticated!
I have a couple of the other recipes that were in it, but this is really the only one I make. It's pretty simple, once you get all the vegetables chopped. And it's yummy, good for you and filling. You may want to add water (or red wine) to it when you put in the macaroni, because that really soaks it up. Oh, and I usually don't add the green beans, but I think that's because I have canned, since I hate frozen green beans. I do get fresh sometimes, so maybe the next time I make this, I'll add fresh ones.

Italian Vegetable Soup

Ingredients:
1 pound ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz) tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) red kidney beans, undrained
2 cups water
5 teaspoons beef bouillon granules or five bouillon cubes
1 tablespoon dried parsley flakes
1 teaspoon salt
½ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon black pepper
2 cups shredded cabbage
1 cup frozen or fresh green beans, in 1-in pieces (optional)
½ cup small elbow macaroni
Parmesan cheese, grated
Directions:

Brown beef in large heavy kettle; drain off fat. Add all the ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer for 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender (about 10 minutes). If you prefer a thinner soup, add additional water. Sprinkle with the Parmesan cheese before serving.

Anna Kathryn Lanier
http://www.aklanier.com/

Wednesday's Chow - Cream of Broccoli Soup

Here's a warm recipe for those cold nights.  Add some cheddar cheese and melt through if you want Broccoli Cheese soup.

Cream of Broccoli Soup


Ingredients:

1 lg onion, chopped
¼ cup butter
1 cup water
1 tsp salt
2 (10-oz) pkg frozen chopped broccoli
¼ cup parsley, chopped
1 cup evaporated milk
1 cup water
1 cup milk
Salt and pepper
Butter

Directions:

Sauté onion in butter, add water, 1 teaspoon salt and broccoli. Cook until tender. Add parsley.

Cool and puree in a blender. Place in a soup pot, add milks, and water. Season to taste with salt and pepper. Heat through. Do not boil.

Add a pat of butter in each bowl of soup.

Holiday Cheer - Soup in a Jar

Need a gift for your neighbor or child's teacher?  Here's a nice double-duty recipe - Soup in a Jar.  If you want to make a fancier gift than just a jar full of beans, put the jar in a basket with a couple of soup mugs/bows, wooden stirring spoon, napkins, bottle of wine, and the can of diced tomatoes. You could even toss in a soup ladle, if you wanted to. Be sure to type up the recipe card and include it.

I made this soup on Friday night and it's really good. I'll probably be giving away a couple of jars to friends and family this year.

Country Six-Bean Soup Mix


Ingredients for jar:

½ cup dried red beans
½ cup dried navy beans
½ cup dried pinto beans
½ cup dried baby lima beans
½ cup dried kidney beans
½ cup dried Great Northern beans
2 bay leaves
2 tbsp dried minced onion
1 tbsp dried parsley flakes
2 tsp beef bouillon granules
1 tsp dried minced garlic
1 tsp dried thyme leaves
½ tsp dried oregano leaves
½ tsp black pepper
¼ tsp red pepper flakes

Directions for putting jar together:

Layer beans in a 1-quart food storage jar with tight-fitting lid. Slide bay leaves down the side of the jar. Place spices in a small baggie. Close tightly with a twist tie. Place bag on top of beans in jar and close jar tightly.

Cover the top of the jar with a decorative piece of fabric and attach recipe card with ribbon.

Recipe Card to include with jar:

1 jar Country-Six Bean Soup Mix
4 or 5 cups water
1 can (28-oz) diced tomatoes with Italian seasonings
8 oz smoked sausage links or 2 smoked ham hocks
Hot pepper sauce or red wine vinegar (optional)

1) Remove seasoning packet and bay leaves, set aside.
2) Place beans in large bowl or pot; cover with water and let soak 6-8 hours or over night. Drain beans, discard water.
3) Combine soaked beans, 4-5 cups water, tomatoes, sausage, contents of seasoning packet and bay leaves in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 1 ½ to 2 hours, until beans are tender. Season to taste with hot pepper sauce if desired.

Makes 8 to 10 servings.

Note: In the picture, I included the bay leaf for contrast, but bay leaves should be discarded and never eaten, as the spine can do bad things to you.

“I am not alone at all, I thought. I was never alone at all. And that, of course, is the message of Christmas. We are never alone. Not when the night is darkest, the wind coldest, the world seemingly most indifferent. For this is still the time God chooses.” ~ Taylor Cadwell

Wednesday's Chow - Shrimp Creole

Shrimp Creole

River Road Recipes III: A Healthy Collection

Ingredients:

1 tbsp all purpose flour
1 ½ tbsp oil
1 medium onion, chopped
½ bell pepper, chopped
½ cup celery, sliced
5 oz diced Rotel tomatoes (1/2 of 10-oz can)
8 oz can tomato sauce (may use no-salt added)
1 bay leaf
½ cup of water
1 pound peeled and deveined shrimp
1/3 cup sliced green onions
¼ tsp black pepper
1 tsp lemon juice
Parsley to garnish (optional)
Cooked rice

Directions:

In a heavy skillet, make a roux with flour and oil, stirring constantly until medium brown, about 5 minutes. Add onions, bell pepper and celery and sauté until tender crisp. Add tomatoes, tomato sauce, bay leaf and water. Cook on medium heat until thickened, about 10 minutes. Add shrimp and green onions, cook until shrimp are done, about 7 minutes. Season as needed with pepper and lemon, and garnish with parsley. Serve over cooked rice.

*This was a spicy dish, even my husband says so and he likes spicy. But it wasn’t too hot, as I was able to eat it, and I’m not too crazy about spicy.

Wednesday's Chow - Shrimp Bisque

Howdy ya'll!  I'm back from RWA National's conference.  It was great!  I'll have blogs and pictures over the next few weeks.  In the meantime, back to Wednesday's Chow.  Looks and sounds delicious to me.  I hope ya'll enjoy it!

Shrimp Bisque

Ingredients:

¼ cup diced onions
1 tablespoon butter
½ teaspoon salt
Pepper to taste
1 tablespoon flour
½ lb cut up shrimp, plus six whole shrimp, cooked.
1 cup water
1 cup milk
1 cup cream

Directions:

Sauté onion in butter until transparent. Stir in flour, salt, and pepper, stirring constantly. Cook until smooth and just beginning to boil. Stir in water, milk and cream. Boil one minute. Add shrimp, heat through. Serve hot with whole shrimp floating on top. Serves six.

Wdnesday's Chow - Beef Tureen

This week's recipe comes from Carol Jo Kachmar, who also participated in my September Extravaganza. If you'll contact me Carol Jo, can arrange for you to get your prize.

Reminder: Visit my website's guestbook and leave a comment for for a chance to win An Anna Kathryn prize package: A notepad, notebook, 2010 Calendar and an electronic copy of A COWBOY'S DREAM. The guestbook link is at the bottom of the home page. http://www.aklanier.com/.

This is a simple, but healthy wintery dish.

Beef Tureen:

1 14-oz can diced tomatoes
1 24-oz can beef stew
3/4 tsp celery seed
1/8 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
8-10 oz frozen mixed vegetables

Drain tomato liquid into measuring cup and add water to make 1 cup of liquid. Put liquid in saucepan and add all the seasonings. Bring to a boil, add frozen vegetables and cook until they are crisp-tender. Add tomatoes and stew. Cook until heated through.
Serves 2-3 and is easily doubled.

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
http://www.aklanier.com/

Wednesday's Chow - Marie-Nicole's Vegetable Soup

Yee Haw! Wednesday's Chow is back from it's Holiday Cheer break. The good news is - I only have to come up with a recipe once a week now, not once a day! But I did have fun with Holiday Cheer and I hope ya'll enjoyed all the recipes.

Well, since it appears that 3/4's of the country is in a deep freeze....I mean, even Houston is expected to be BELOW 32 degrees for more than 24 hours....I decided to share Marie-Nicole Ryan's Vegetable Soup recipe posted during my post for appetizers during the September Recipe Extravaganza.



Try and stay warm!

Marie-Nicole's Vegetable Soup

½ pound of lean ground beef (93% fat-free)
½ to 1 onion, chopped
1 Tsp of chopped garlic
Pint of tomato juice
Baby carrots (best to cook them about 20 minutes before adding to soup)
½ green pepper, chopped
3 medium potatoes, chopped
½ cup frozen corn
1 can green beans, drained and rinsed (to get rid of the salt)
Any other vegetables you might want
Beef stock to thin if it’s too thick.


Spices:
Worchestershire sauce—season to taste—I like a lot
1 tsp. dried oregano
¼ tsp dried basil
Sprinkle of ground thyme
2 bay leaves (remove after cooking)

While browning meat, throw in onions, garlic and pepper. Then pour off what little fat there is.
Add the rest of the ingredients. I like to rub the oregano and basil in my palms as I dump it in.
Cook in dutch oven or large soup pan for about an hour. Stir frequently and taste (of course!)
Serve with whole wheat rolls or crusty French bread. Mmmm.


Picture credit.

VOTE FOR ME - Salvation Bride

Anna Kathryn Lanier
http://www.aklanier.com/

Holiday Cheer - Blacked-eyed Peas

Let's ring out the year with a recipe party....post your must have dish or recipe for New Year's Day. I'll pull names for periodic winners during the day AND one lucky winner will receive the grand prize - a virtual book bag full of Roses of Houston's electronic romances.* I'll draw the grand prize winner after I ring in the new year, so don't delay in getting your recipe up!

"Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day. "~ From the website Wilstar.com. Learn more about our New Year's tradtions at Wilstar.com.



Southern Blacked-eyed Peas

Ingredients

1 1-pound pkg dried black-eyed peas
2 quarts water
1 onion, chopped
¼ green pepper, chopped
1 rib celery, chopped
Ham bone, piece of salt pork or
several slices of bacon

Directions

Wash the peas; soak overnight or at least five hours in fresh, cold water. Drain off soaking water; put peas in a large pot containing at least 2 quarts of fresh water. Add onions, green pepper, celery and ham bone or bacon. Season to taste with salt and pepper. Cook about 2 hours or until peas are tender to mash easily. Add water as needed while cooking.

Serve will freshly cooked rice and cornbread.

*The vitural bookbag will contain an electronic copy of: His Ship, Her Fantasy by Emma Lai, Spell of the Killing Moon by Skhye Moncrief, Her Reluctant Rancher by Anne Marie Novark, Learning to Let Go by Elizabeth Pina, and The Priceless Gift by Anna Kathryn Lanier.

Year's end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us. ~Hal Borland