Eclectic Eats

Eating In Around the World

Chili Corn Pie January 24, 2008

Filed under: soup — mrmrsbsh @ 4:07 am

 

 

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Years ago I used to nanny for this awesome family. Every so often, Kathy (the mother) would make a ton of this on the weekend, especially in the winter time when it was cold (remember, it was Minnesota!). Well, a couple days ago we had a cold snap here in Florida so this sounded so good. I’ve adapted this recipe and I do change it up every so often, omit some of the beans…. it really just depends on how many people I’m cooking for. The recipe below is for a very large batch of it, but you can always freeze the chili then add the cornbread topping when you’re ready to bake. Oh – don’t forget the Beano!!

 

  

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(I’m sorry – the pictures really don’t do it any justice!!)

 

INGREDIENTS

¨  1 medium chopped onion

¨  2 large cans tomato juice

¨  2 cans crushed tomatoes

¨  1 can garbanzo beans (chick peas)

¨  1 can kidney beans

¨  1 can navy beans

¨  1 can chili beans

¨  1 can black beans

¨  1 can red beans

¨  1 cup corn

¨  ¼ cup black olives

¨  2 tablespoons chili powder

¨  ½ teaspoon oregano

¨  ½ teaspoon cumin

¨  2 cups shredded Monterey jack cheese (I actually have better luck if i use blocks of cheese & cut it to lay flat on top of the chili)

¨  2 cups shredded hot pepper jack cheese  (I actually have better luck if i use blocks of cheese & cut it to lay flat on top of the chili)

¨  4 boxes Jiffy corn muffin mix (prepare as directed but do not bake!) 

DIRECTIONS

1.       Brown onion in large stock pot (use olive oil).

2.       Add tomato juice & tomatoes. Bring to boil. Add all the beans (drained & rinsed), corn, black olives & spices. Simmer gently for ½ hour.

3.       Pour chili in (2) 9×13 baking dishes (or into individual ramekins). Spread 1 layer of cheese over chili, and then spread a thin layer of prepared muffin mix on top of cheese. Put another layer of cheese on top of muffin mix, then top with remaining muffin mix.

4.       Bake at 350 for 35-40 minutes (toothpick should come out of corn muffin top clean).

 

Cold-fighting Chicken Noodle Soup

Filed under: soup — mrmrsbsh @ 3:46 am

Yes – again, I cooked with meat. I know, I know… I don’t normally like to. BUT, last week Brian & I were both suffering with bad colds (he’s still slowly getting over his), I decided I needed us to nip it in the bud as quickly as possible. And to be honest, there really is nothing better than garlic loaded chicken noodle soup to fight a cold (the drug manufacturers I’m sure are not pleased with me, but it is the truth!).

To find a good soup – and not just any old soup, I turned to my trusted cooking friends on the Nest.com (What’s For Dinner board) and of course, they did me good! Thanks to Krashed24  & MrsWindyCity (Elly’s) soup is awesome!

Chicken Noodle Soup

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2 Tbsp. butter
1 large onion, diced
1.5 cups carrots, sliced
1.5 cups celery, sliced
2 cloves garlic, minced (I actually used 7 large ones!!!)
12 cups homemade or good quality chicken broth or stock
1 bay leaf
1/2 (heaping) tsp. ground marjoram
1 tsp. thyme
1 Tbsp. dried parsley
4 cups cooked chicken, chopped or shredded (I baked it)
5 oz. (about 1.5 cups) uncooked egg noodles
fresh ground pepper, to taste

In a large stockpot or dutch oven, melt butter over medium heat. Add onions and cook for about 3 minutes before adding the celery and carrots. Continue cooking a few more minutes before adding the garlic. Stir until fragrant.

Add the chicken, broth, bay leaf, marjoram, thyme, parsley and ground pepper to taste. Bring to a boil and then reduce. Simmer lightly for 30 minutes.

Add the noodles* and simmer until cooked, about 8 minutes.

 

Not your typical Lentil Soup with Ham January 23, 2008

Filed under: soup — mrmrsbsh @ 7:37 am
Tags: ,

Brian & I went to the annual LCC staff Epiphany party at Pastor Dave’s house on the 6th. I decided to take lentil soup, but didn’t want to bring the usual. I looked through my hundreds of lentil soup recipes and finally found one to try. I got it out of my 1000 Low Fat (Salt, Sugar & Cholesterol) Recipes book. It’s a monster of a book, and I have a “sister” vegetarian book (1000 Vegetarian Recipes) that’s got some great recipes, too. Anyways – back to the soup… It turned out sooo good! Brian & I really liked it a lot. It’s very “holiday-ish” – meaning, the spices added to it make it seem like more of a holiday soup (all-spice), so it will probably become one of our “comfort” soups (you know – when it gets cold here in Florida (when it reaches 60!).

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Lentil & Ham Soup

1 cup red lentils (I think I used the green ones, but it’s really no big deal)
6 1/4 cups stock (or water)
2 onions, chopped
1 garlic clove, chopped
2 large carrots, chopped
1 lean ham knuckle (I had some leftover Honeybaked Ham in the freezer that I just cut up)
4 large tomatoes, peeled and chopped
2 bay leaves
9 oz potatoes, chopped
1 Tbs. white wine vinegar
1/4 tsp ground all-spice (I used nutmeg & cardimum)
salt & pepper to taste
scallions or fresh parsley, chopped to garnish

1) Put the lentils and stock (or water) in a pan and set aside to soak for 1-2 hours.

2) Add the onions, garlic, carrots, ham, tomatoes, and bay leaves. Season to taste with salt & pepper.

3) Bring the mixture to a boil over medium heat, then lower the heat, cover and simmer for about 1 hour until the lentils are tender, sitrring occasionally to prevent the lentils from sticking to the bottom of the pan.

4) Add the potatoes and continue to simmer for about 20 minutes until the potatoes and the meat on the ham knuckle are tender.

5) Remove and discard the bay leaves. Remove the knuckle (if used) and chop the meat. Press half of the soup through a strainer or blender until smooth. Return to the pan with the rest of the soup and add the meat.

6) Adjust the seasoning, add the vinegar and allspice. Simmer gently for a further 5-10 minutes. Serve sprinkled liberally with scallions or chopped parsley.