“Bewitched” Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

• 1 pound bulk pork sausage
• 1 large onion, chopped
• 2 cans (16 ounces each) chili beans, undrained
• 1 can (28 ounces) crushed tomatoes
• 3 cups water
• 1 can (4 ounces) chopped green chilies
• 1 envelope chili seasoning mix
• 2 tablespoons sugar
• 12 round blue tortilla chips, halved
• 12 triangular blue tortilla chips

 

Directions:

1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
   Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

Advertisement

Chilled Corn Soup with Crispy Corn and Panko Toppper

Recipe by Better Homes and Gardens™

Yield: 5 3/4 cups plus topper

Servings: 4

Photo by Better Homes & Garden™

 

Ingredients:

• 1 tablespoon unsalted butter
• 1 medium white onion, chopped (1 cup)
• 1 clove garlic, minced
• 5 cups fresh corn kernels (cut from 10 ears), cobs halved and reserved
• 4 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• One 7-ounce carton plain whole milk Greek yogurt
• 1 tablespoon olive oil
• 1/4 cup panko
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped dill weed
• 1 teaspoon lemon zest

 

Directions:

1. For soup: In a 4- to 5-qt. pot melt butter over medium heat. Add onion and garlic. Cook and stir 3 to 4 minutes or until softened. Add 4 cups corn kernels; cook 1 minute. Add reserved cobs and the chicken broth. Bring to boiling; reduce heat. Simmer, covered, 25 minutes.
2. Remove from heat. Cool 20 minutes. Discard cobs. Using an immersion blender, blend until smooth. Strain through a fine- mesh sieve into a bowl, pressing solids. Discard solids. Stir in salt. Chill, covered, at least 4 hours. Whisk yogurt into soup until smooth.
3. For topper: In a large skillet heat olive oil over medium heat. Add remaining 1 cup corn and the panko; cook 2 to 3 minutes or until browned. Top soup with corn-panko mixture, feta, dill, and zest.

 

 

Nutritional Facts:

Per Serving: 340 calories, (6 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 23 mg cholesterol, 991 mg sodium, 46 g carbohydrates, 5 g fiber, 17 g sugar, 16 g protein.

 

 

 

 

Simple Taco Soup

Recipe by Taste of Home™

Yield: 6 to 8 servings (approx. 2 quarts)

 

Photo by Taste of Home™

Ingredients:

• 2 lbs. ground beef
• 1 envelope taco seasoning
• 1 1/2 c. water
• 1 can (16 oz.) mild chili beans, undrained
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (14 1/2 oz.) stewed tomatoes
• 1 can (4 oz.) chopped green chilies, optional
• 1 envelope ranch salad dressing mix

 

Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.

 

Nutrition Facts: 

1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.

Originally published as Simple Taco Soup in Quick Cooking March/April 1998

White Chicken Chili

by Lisa Leake for Epicurious

Photo by Lisa Leake

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 jalapeño, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup frozen corn kernels (no need to thaw)
• 2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed
• 1 3/4 cups chicken broth, store bought or homemade
• 1/4 cup heavy cream

Optional toppings:
Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

 

Directions:

1. In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
2. Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
3. Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
4. Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

Lisa’s Tip
This dish is also great with leftover cooked chicken. Just skip step 2 and add the cooked chicken with the garlic and spices in step 3.

100 Days of Real Food
From 100 Days of Real Food: Fast & Fabulous © 2016 by Lisa Leake. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Passover Potato Soup

Erev Pesach Potato Soup

Recipe by Chaia Frishman of Kosher.com

Photo by Kosher.com

Yield: 10 Servings

Ingredients:

• 6 large potatoes, cut into small chunks
• 1 large onion, diced
• 6 cups water
• 1/4 c. oil
• handful of fresh parsley leaves, chopped
• 2 tsp. salt
• 1/8 tsp. red pepper flakes (optional)
• 1 cup sour cream (optional)

 

Directions:

1. Put all the ingredients into a pot.  Cook over medium heat for 45 minutes until soft.
2. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of additional parsley leaves.

 

 

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Photo by Taste of Home©

Ingredients:

• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 small sweet yellow pepper, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1 pound ground turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 4-1/2 teaspoons chili powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
  Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Spring Salmon Chowder Recipe

Yield: 8 Servings

Photo by Taste of Home.com

Ingredients:

• 2 cups cauliflowerets
• 1 tablespoon water
• 2 tablespoons butter
• 2 celery ribs, thinly sliced
• 8 green onions, thinly sliced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dill weed
• 4 cups 2% milk
• 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
• 1 package (9 ounces) frozen peas, thawed
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese

 

Directions:

1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

 

 
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22

Presidential Favorite – New England Clam Chowder

John F. Kennedy, the 35th United States President, was reportedly not a big eater and had to be reminded about meal times.  But when he did dine, he was true to his New England roots.

President John F. Kennedy sits aboard the United States Coast Guard boat Manitou in Narragansett Bay, Newport, R.I., August 26, 1962. ROBERT KNUDSEN/WHITE HOUSE PHOTOGRAPHS, JOHN F. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUM

From EatingWell: September/October 2008

Yield:  6 servings, generous 1 cup each

Ingredients:

• 2 tsp.  canola oil
• 4 slices of bacon, chopped
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
• 1 medium red potato, diced
• 1 clam juice, (see Makeover Tip below)
• 1 bay leaf
• 3 c. low-fat milk
• 1/2 c.  heavy cream
• 1/3 c. all-purpose flour
• 3/4 tsp. salt
• 12-ounce fresh clam strips, (see Shopping Tip below), chopped, or 3 6-ounce cans chopped baby clams, rinsed
• 2 scallions, thinly sliced

 

Directions:

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery, and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour, and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

 

Tips & Techniques

Makeover tip: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Shopping tip: Look for fresh clam strips at the seafood counter.

Slow-Cooker Soup: Indian Cauliflower and Potato Soup (Aloo Gobi)

Yield: 1-1/3 cups, approximately 6 Servings

Photo by Better Homes & Gardens©

Slow Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high

Ingredients:

• 3 cups leftover mashed potatoes
• 3 cups bite-size cauliflower florets
• 1/2 cup chopped onion (1 medium)
• 1 fresh jalapeno chile pepper, seeded and finely chopped*
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1 32-ounce carton reduced-sodium chicken broth or vegetable broth
• Plain Greek yogurt
• Snipped fresh cilantro
• Sliced jalapeno (optional)

Directions:

1. In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeno pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**
3. Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.
4. If desired, garnish each serving with yogurt, cilantro, and/or sliced jalapeno.

From the Test Kitchen

*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:
If desired, omit Step 3 and serve immediately from slow cooker.

Nutrition Facts (Indian Cauliflower and Potato Soup (Aloo Gobi))
Per serving: 131 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 902 mg sodium, 24 g carb., 3 g fiber, 4 g sugar, 7 g pro.
Percent Daily Values are based on a 2,000 calorie diet

 

Slow-Cooker Corn Chowder

Recipe provided by Better Homes & Gardens™

Photo credit: BHG.com

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup finely chopped carrots (2 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 1/3 cup finely chopped onion (1 small)
• 3 cups peeled and cubed russet potatoes (about 1 pound)
• 3 cups reduced-sodium chicken broth
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 teaspoon dried thyme, crushed
• 1/8 teaspoon paprika
• 4 cups frozen whole kernel corn
• 2 cups milk
• 3 tablespoons cornstarch
• 2 tablespoons dry white wine
• 1 tablespoon snipped fresh thyme
• 4 slices bacon, crisp-cooked, drained, and crumbled
• Cracked black pepper

 

Directions:

1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.

 

Nutrition Facts (Slow Cooker Corn Chowder)
Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro.  Percent Daily Values are based on a 2,000 calorie diet