White Chili

Tonight's supper is going to be White Chili. It is a reasonably priced meal to make and full on flavor and nutrition.
1 # ground Turkey can use left over diced chicken as well ($1.29)
1 lg onion diced ($.20)
1 can cream of chicken or mushroom soup ($.89)
1/2 c sour cream (can use fat free) ($.50)
2 t chicken bullion ($.15)
2 c water
4 oz diced or shredded pepper Jack cheese ($1.00)
2 cans beans, I used a pint jar each of while beans and pink beans but the recipe called for navy beans ($1.50)
1 to 2 t black pepper ($.15)
1 t cumin ($.10)
1 t oregano ($.05)
1 T magic rub (recipe below) ($.25)
1/2 t salt ($.01)

Brown the meat with the onion/ Add all ingredients except the beans to the crock and mix well. Add browned meat and the beans that have been drained and rinsed well. Mix well and set crock to high to serve in a few hours or low if you want it later. Stir well once you see the cheese is melted to incorporate that. Serves 5

I figured this meal to cost under $1.20 per serving.

Magic Rub mix
½ c smoked paprika
¼ c salt
1/3 c brown sugar
2 T mustard powder
¼ c chili powder
¼ c ground cumin
2 T black pepper
¼ c granulated garlic ( a tablespoon less if using powder garlic)
2 T chili pepper flakes

Old recipe emails and recipe sites

Seems I am always giving out recipes to family and friends, what a joy that is to me to do. I just got a bunch together from old emails i have sent for a dear sister and thought I would post them here as well for all to enjoy. Kimi

Lentil soup

I just tasted our supper for tonight and all I can say is Nummy! It is wonderful. There are a few things I would do different though, one is to add a couple cups more water. I needed to add water a couple of times along the way. Second I would add just a bit less salt if you use the bullion. It is a little salty for my taste but then I am not a huge salt fan either. Lastly I added a couple of tablespoons of oil, I only had cooking but olive would have been much better.

The black lentils I used, well I think they are the best tasting lentils I have had. I have had several different types too. I was a little concerned that Dh would like this one but after tasting I have no more fear. I think it would taste wonderful too with out the meat.

I met a lady at the farmers market I got the black lentils at and she said she cooks them up in chicken broth and then serves them with salt, pepper, butter and cream! I just may have to try that.

Here is the recipe again with red highlights to what changes I will make.

2 c lentils ( I am using black one as that is what I had but any are fine)

3.5 c water (or same in broth but eliminate the bullion) change to 5 c

4 bullion cubes maybe change to 3

1 c finely diced onion more would be fine

1 c finely diced celery more would be fine

1 t Cumin

1 t salt might want to decrees this

1 t mustard seeds. or 1/2 ground

1 T garlic graduals

1/2 t chili pepper flakes

1 rounded T green pepper flakes

2 T parsley flakes

2 t lime juice (or lemon)

2 c left over turkey diced ( can use chicken or what ever) not needed

add 2 to 3 T olive oil

place in the crock and simmer on high for a good 4 hours. Serve over brown rice. Last time I made this I did not put the meat into it and I liked it even better. I added more onion and more celery to it.

Bronchitis Broth

As the original recipe from "Tonics" by Robert A. Barnett states, "...the soup is delicious even if your breathing is fine." I found this recipe while in college and learning to deal with being sick without my mom! The soup freezes well, so I make it when I'm well so that when I'm sick, it's in the freezer ready to go. That way, it's easier than opening a can!

Ingredients:

• 1 medium onion; peeled
• 1 lb carrots; peeled and trimmed
• 1 bunch celery with leafy tops
• 1 Tbsp. olive oil
• 1 Tbsp. curry powder
• 2 tsp. cayenne; or to taste
• 12 cups low-sodium canned chicken broth
• 2 heads garlic; cloves lightly smashed, peeled, and thinly sliced
• 5 dried red chili peppers
• 2 tsp. kosher salt
• freshly ground pepper to taste
• 1 bunch fresh cilantro leaves, minced
• 1 bunch fresh mint leaves, minced
• 1 bunch fresh basil (optional), minced
• 1 bunch fresh parsley leaves, minced
• Squirt of fresh lemon juice

Directions:

Chop the onion, carrots, and celery into bite-size pieces. Heat the oil in a soup pot over medium heat. Stir in the onion, carrots, celery, and curry powder and cayenne. Reduce the heat to medium-low, and cook for 15 to 20 minutes, stirring occasionally, until the vegetables are very soft but not too brown. Add the broth, bring to a boil, and simmer, uncovered, for 30 minutes.

Add the garlic, chili peppers, salt, pepper to taste, cilantro, mint, and basil and parsley if using. Cover the pot, bring to a boil, and reduce the heat to a high simmer. Cook for 15 to 20 minutes, until the garlic is soft but not mushy. Fish out the chili peppers with a slotted spoon. Add the lemon juice; taste for seasoning, and add more pepper if you like. Serve hot and feel better!

Servings:	8
Time:	15 Minutes Preparation Time 50 Minutes Cooking Time

Source: "Tonics" by Robert A. Barnett, 1997.

Enchiladas

I wish I had a tortilla press but I just roll them out and cook them on my electric griddle. They are not that hard but to cook and roll at one time is a trick! Dh sometimes helps me. I want to make whole wheat ones some time, will use half WW and half white flour.

The sauce is from Emeril on food network. It is a good and tasty sauce, and not over powering. Pretty much all the sauce recipes are pretty much the same that I have found.

To make the rice and cheese ones tomorrow I will use 1 pt of black beans rinsed, 1.5 c cooked brown rice, 1/2 c of the enchilada sauce and 1/2 c shredded cheddar cheese. I may have to adjust the sauce and cheese though. Think I may need a bit more. Wrap this in the tortilla's and place in a baking pan with a small amount of the sauce spread on the bottom. Pour remaining sauce over the top of the rolled enchiladas and sprinkle with more cheddar cheese. Bake at 400 till the cheese is starting to turn a bit brown in spots.

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken stock
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Kimi's French Onion soup

3 T butter

2 yellow onions

1 T sugar

Slice the onions and separate the rings. Melt butter in a fry pan and add the onion rings, sprinkle the onions with the sugar and then fry till tender.

In large pot add:

1.5 teaspoons sugar

2 cans beef broth

1/3 cup cooking sherry or cooking white wine (or dry white wine would probably work, add a bit more salt if you use real wine)

1/3 t kosher salt (might need a bit more though)

heavy pinch each of ground rosemary, garlic powder and black pepper

Add onions and simmer on low for about a half hour. To serve fill oven proof bowl with soup about 2/3 up, place a piece of toasted French bread or a nice chewy type bread on top and cover with slices of provolone cheese. Place in oven under boiler until cheese is melted and starts to brown.

Pickles

Here is my recipe:

2 qts water (filtered or bottled if ya have it)

1 qt white vinegar

1/2 c canning salt

1/2 c sugar

1 t alum (opt)

Bring all this to a boil (this is the brine) and then simmer a few minutes, keep it nice and hot! I just keep simmering it.

dill, garlic, onion and green/red peppers

I place a thick slice of onion in the bottom of the jar and then a large dill head. Next add a couple of peeled whole cloves of garlic. Pack the cucumbers upright and tight. Add some slices of pepper along with the cucumbers. Add another large dill head on top as well as a thick slice of onion and a clove or two of garlic. Leave a inch headspace. Pour the brine over till every thing is covered with the brine. Tap the jar to remove air bubble and add more brine if needed.

Cover with a lid and tighten the ring. Place in a boiling hot water bath canner and bring back up to a boil. As soon as it comes to a boil again, remove the jars and let them cool.

You can add less garlic or none, more or less dill, no pepper or hot peppers. Have fun and play around with it. Try to wait two months before eating but we often start as soon as a week. LOL, the longer you wait the better


Veggie bean soup

My veggie bean soup mix. This can be all put into a jar for a fast slow cooked meal! LOL

one of our favorite soup mixes is:

2 c 32 bean soup mix I get this at our local food co-up, it has all kinds of beans, split peas, barely dried carrots etc.

4 T of beef bullion

2 T of minced onion

1/4 c of dried veggies (get this at co-up too)

1/2 t garlic powder

1 t sugar

heavy pinch each of chili flakes, thyme, ground rosemary

This mix goes into the jar and can be held at least 6 months. To make soup add 10 cups of water and one large can diced tomatoes. I usually add some diced ham, ham bone or left over beef. Put this on high in the crock first thing in the morning. Stir every few hours and it will be ready by supper time. (can cut in half, just use a smaller can of tomatoes and half the water)

Here is a great site for crock pots stuff: http://crockpot365.blogspot.com/

These are all soup mix sites:

http://www.allfreecrafts.com/giftinajar/index.shtml#soups

http://www.recipe-recipes.net/soups/soup-mixes.htm

http://www.razzledazzlerecipes.com/christmas/gifts/soup-mixes.htm

http://www.cookingcache.com/cat/gifts_in_a_jar/default.aspx