From the category archives:

Soup, Stew and Chili

Chipotle Corn Chowder Recipe from Dave Lieberman

by Joi on March 11, 2010

March is popular month for many reasons. As a sports fan, I associate it with March Madness (Go UK!) and pre-season baseball. Those of us who are nature lovers, associate it with the return of robins and other favorite birds and the blooming of beautiful flowers, plants, and trees. But March has more up her sleeve than all of this. Did you know that March is also National Nutrition Month?!

Who knew? Quite the over-achiever Miss March.

Your family will love this chock-full-o-veggies chowder recipe from Dave Lieberman, campaign spokesperson for Del Monte “Value without Sacrifice” and Chef and Author of The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them.

Tip from Dave: Just because you’re cooking doesn’t mean you have to slave in the kitchen. There are simple things you can do to create delicious, memorable meals that don’t require a lot of time or money. My biggest tip this year is for budget-conscious consumers to stock up on pantry staples to supplement fresh or frozen items.

And with nutrients such as fiber and vitamin C, Del Monte Whole Kernel Corn is a staple item that everyone should have in their pantry!

Chipotle Corn Chowder Recipe

3 tablespoons unsalted butter or vegetable oil
Flesh from a 3-to-4 pound pumpkin or butternut squash, cut into 1-inch cubes
1 large onion, diced
3 tablespoons all-purpose flour
1 quart reduced-sodium College Inn® Chicken Broth
1 can Del Monte® 50% Less Salt Whole Kernel Corn, drained (Dave’s pick for a lot more quality and nutritional value, without sacrificing taste)
2 chipotle peppers, roughly chopped
1/2 cup heavy cream
5 thyme sprigs
to taste salt
to taste black pepper, freshly ground
1 small bunch cilantro, stems removed and leaves roughly chopped

Directions:

Heat the butter or oil in a large pot over medium heat. Add the pumpkin and/or squash and onion and cook 5 minutes.
Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream, and thyme and bring to a simmer.
Reduce the heat to low and simmer about 20 minutes, or until the pumpkin/squash is fork tender but not falling apart.
Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.

Warm Winter Soup Recipes with Wisconsin Cheese!

by Joi on February 8, 2010

I love soup pretty much year-round but never more so than during the months of January and February. The recipes below are three of the most outstanding soups you’ll ever eat. They each star wonderful Wisconsin Cheese which, without a doubt, makes homemade soups heartier and homier. Wisconsin Cheese is also fantastic shredded over canned soups such as Bean & Bacon, Tomato, Potato, and Mushroom.

The following recipes, courtesy of the Wisconsin Milk Marketing Board, incorporate savory Aged Cheddar, Asiago and Gruyère cheeses beautifully. Try each one, you’ll soon have 3 favorite new soups.

Cauliflower and Wisconsin Aged Cheddar Soup — features a creamy Aged Cheddar base with tender cauliflower florets.
Onion Soup with Two Wisconsin Cheeses — this twist on a classic combines the mellow flavors of Asiago and Mozzarella Cheeses with satisfying onion-beef broth.
Wisconsin Gruyère Cheese and Sweet Potato Soup — combines the full-bodied flavor of Gruyère Cheese and sweet potatoes with a creamy chicken stock. Serve with Maple Brioche Croutons.

Cauliflower and Wisconsin Aged Cheddar Soup Recipe

Makes 8 servings

For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons

Soup:
Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.

Garnish:
Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Onion Soup With Two Wisconsin Cheeses Recipe

Makes 4 servings

2 tablespoons butter
5 cups onions, sliced
3/4 teaspoon salt, divided
2 cans (14 ounces each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 teaspoon freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded
1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded
3/4 teaspoon dried thyme

Cooking Directions:
Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons Recipe

Makes 6 to 8 servings

For Croutons:
4 thick slices brioche, cut in 1” cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt

For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish

Cooking Directions:

Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.

Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.

Return liquid to a medium size pot and add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.

Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage.

For more recipes featuring Wisconsin Cheese, visit www.EatWisconsinCheese.com.

Healthy Recipes from Prevention’s Flat Belly Diet For Men

by Joi on February 6, 2010

Football and unhealthy food often go hand in hand. Chips, dips, nachos, wings — not necessarily the best food for one’s waistline! The following recipes are from Prevention’s new book, The Flat Belly Diet! for Men and I can easily see them putting the other foods on the DL – as in Don’t touch List. Okay, that would actually be the DTL, but we’ll just let it go.

Of course, these recipes will be fantastic whether it’s Superbowl Sunday or not.

Every recipe in this book, written by Liz Vaccariello, Editor-in-Chief of Prevention, with Milton Stokes, MPH, RD, weighs in at less than 400 calories per serving and boasts a MUFA, or mono-unsaturated fatty acid, which have been proven to help shed belly fat (including the dangerous visceral fat that increases your risk for a number of serious health problems) and improve heart health.

They certainly have my attention, how about you?

For more information, visit Flat Belly Diet for Men.com. After checking out Flat Belly Diet for Men’s website, you’ll want to head to Prevention’s website for more great recipes from the Flat Belly Diet. There’s a Spinach-Pesto dip that I have an appointment with soon. Very soon.

SPICY CHICKEN CHEESE STEAK WITH CARAMELIZED ONIONS AND PEPPERS

Preparation time: 10 minutes / Cooking time: 16 minutes / Makes 4 servings

1/4 cup olive oil (MUFA)
12 ounces boneless skinless chicken breast halves, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, thinly sliced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
2 ounces shredded 50 percent reduced fat sharp Cheddar cheese
1 (8-ounce) French baguette, split lengthwise

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 4 to 5 minutes, or until cooked through. Transfer to a plate and reserve. Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the onion, bell pepper, oregano, and red-pepper flakes. Cook, stirring occasionally, 8 to 9 minutes, or until the onions are golden. Stir in the garlic and cook 1 minute, or until starting to brown. Add the chicken, Worcestershire sauce, and salt. Cook 1 minute, or until hot. Remove from the heat and add in the cheese, stirring until melted.

2. Top the baguette with the chicken mixture. Cut into 4 portions and serve.

*********************************

BLACK AND RED BEAN CHILI WITH WAGON WHEELS

Preparation time: 10 minutes / Cooking time: 30 minutes / Makes 4 Servings

4 ounces wagon wheel pasta
1/4 cup olive oil (MUFA)
2 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 cloves garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) no-salt-added black beans, drained and rinsed
1 (15-ounce) can no-salt-added red kidney beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1/2 cup water
1/2 ounce semisweet chocolate
1/4 teaspoon salt

1. Bring pot of lightly salted water to a boil. Add the pasta and cook according to package directions, then drain.

2. Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the onions, bell peppers, and garlic. Cook 6 to 7 minutes, stirring occasionally, until crisp-tender. Stir in the chili powder, cumin, and oregano and cook 1 minute. Add the black beans, kidney beans, tomatoes, and water. Bring to a boil, reduce heat to medium-low, cover, and simmer 30 minutes. Remove from the heat and add the chocolate and salt, stirring until the chocolate has melted. Serve over the pasta.

Hearty, Delicious Soup Recipes to Celebrate National Soup Month

by Joi on January 19, 2010

January is, appropriately enough, National Soup Month. As a soup lover, I’m certainly game. Below are a few outstanding recipes from Swanson. The Corn and Red Pepper Chowder sounds like my kind of soup – served with a slice of warm, fresh from the oven bread…. that’s what I’m talking about!

Corn & Red Pepper Chowder Recipe

Prep: 20 minutes | Cook: 45 minutes | Makes: 6 servings (1 3/4 cups each)

2 tablespoons vegetable oil
1 large sweet onion, diced (about 1 cup)
1/4 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
2 medium Yukon gold potatoes, diced (about 2 cups)
2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole
kernel corn
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it’s tender. Stir in the flour and garlic. Cook and stir for 1 minute.

2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.

3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.

4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.

Hearty Chicken Tortilla Soup Recipe

Prep: 10 minute | Cook: 30 minutes | Makes: 6 servings (1 1/2 cups per serving)

Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips

1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.

2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Campbell’s Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

Chicken & Tortellini Soup

Prep: 10 minutes | Cook: 35 minutes | Makes: 6 servings

2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)

1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken.

2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.

3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.

Albondigas Soup Recipe

Prep: 15 minutes | Cook: 7 hours | Makes: 6 servings (about 1 1/2 cups per serving)

4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves

1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.

Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.

*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) instead of the beef broth.

**Or on HIGH for 4 to 5 hours.

For more amazing Swanson recipes than you could ever hope for, see Campbell’s Kitchen Recipes. I go by their recipe box regularly and pluck out a new recipe to try. I’ve just always been drawn to the goodness of Campbell’s recipes and foods. It may sound overly poetic for a Tuesday, but they just taste like home. I know, I know, I should’ve saved that for a Friday.

Beemster Cheese Soup With Herbs

by Joi on January 5, 2010

Beemster Cheese Soup With Herbs

Yield: 4 Servings

3-1/2 ounces Beemster Classic, grated finely
7 ounces Beemster Classic, coarsely grated
1 tablespoon flour
1-3/4 tablespoons butter
1 onion, chopped
1 zucchini, in cubes
2 cups milk
1 cup chicken broth
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons chives, chopped into 1/2 inch pieces
freshly ground salt and pepper

Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour and spoon 8 mounds of cheese on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and both and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.

Enjoy!

This recipe is courtesy of Beemster Premium Gourmet Cheese – click the link for many more fantastic recipes.

Beemster Gourmet Cheese is out of this world extraordinary. I love to shred it on salads, pasta, pizza, and eggs. I’m also completely addicted to slicing it off and eating it straight from the fridge! It’s THAT remarkable. When you’ve eaten truly special gourmet cheese like Beemster’s there’s no going back. There’s a rich, bold, extra-cheesy flavor that you simply can’t find anywhere else.

When you get a chance, do yourself a favor and try Beemster’s Gourmet cheese.

The best place to purchase Beemster’s Gourmet Cheese is igourmet.com… so what are you waiting for?!?!

Recipe for Cool Cherry Soup – Perfect for Summer Meals

by Joi on July 3, 2009

cherries 030

1 pound cherries, pitted
1 1/2 pounds plums, pitted and chopped
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon Dijon mustard
1/3 cup dry red wine
1/3 cup honey
1 cup buttermilk
1 lime, thinly sliced

In a food processor, pulse cherries and plums until smooth. In a medium saucepan, combine cherry and plum mixture and salt. Cover; cook over medium heat about 5 minutes. Add ginger, mustard, wine and honey. Cover and cook 5 minutes more. Remove from heat; cool to room temperature. Add buttermilk; chill in refrigerator until ready to serve. Garnish with lime slices.

Makes 4 servings.

For more recipes featuring one of my favorite kitchen staples (honey), visit honey.com!

Summer Fruit Soup Featuring Honey and Cinnamon

by Joi on July 3, 2009

peaches for a cool summer soup recipe

1/2 cup honey
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 cups (16 ounces) pitted cherries or blueberries, thawed if frozen
3 large peaches, peeled, pitted and cut into 1/2-inch cubes
2 cups plain nonfat yogurt

In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher. Refrigerate both mixtures for at least two hours.

To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.

Makes 4 servings.

For more recipes featuring one of my favorite kitchen staples (honey), visit honey.com!

Three Bean Chili Recipe with Wisconsin Colby

by Joi on January 19, 2009

Wisconsin Cheese

Ingredients:

1 large onion, chopped, about 2 cups
2 large green bell peppers, cut into 1/2-inch squares
1 tablespoon garlic, finely chopped (approximately 3 cloves)
2 tablespoons vegetable oil
1 can (15.5 ounces) black beans, drained
1 can (15.5 ounces) pinto beans, drained
1 can (15.5 ounces) black-eyed peas, drained
1 can (14.5 ounces) diced tomatoes with juice
1 can (14 ounces) vegetable broth
1 cup dry red wine (or water)
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 tsp. ground cumin
Salt and pepper, to taste
1 bay leaf
1/4 teaspoon hot pepper sauce or to taste
2 cups Wisconsin Colby cheese, shredded and divided

Cooking Directions:
In a Dutch oven, sauté onion, bell pepper and garlic in oil about 5 minutes or until soft.

Stir in remaining ingredients except cheese. Simmer uncovered, stirring occasionally, about 1 hour or until thick. Remove bay leaf and discard. Remove from heat and stir in half the Wisconsin Colby cheese until melted. Serve with
remaining cheese sprinkled on top.

I want to thank Eat Wisconsin Cheese for sharing the recipe above as well as the following recipes with my readers (and me!): WISCONSIN FIVE CHEESE MACARONI, WISCONSIN GRILLED CHEESE, and CHEESE FONDUE.

Visit their website for countless other delicious recipes.

Joi’s Kitchen Loves The Joy of Cooking and The Joy Kitchen – How’s That For Joyful?!

by Joi on November 17, 2008

Joy Of Cooking, 75Th Anniversary Edition

I have to say, I LOVE the attitude of The Joy Kitchen.com. Their motto seems to be that it’s always the right time to enjoy good home cooking! It doesn’t matter what the economy’s doing or not doing – we shouldn’t obsess over what we can’t control. Instead, let’s focus on some of the things we can control. Things like providing our family with warm, home cooked meals and lighthearted, enjoyable meals together.

I don’t know about you, but when my family is sitting around the dining room table eating a meal that I’ve prepared – well, that’s Heaven on earth and it just doesn’t get any better than that.

The Joy Kitchen, which is an amazing website, is the online home of The Joy of Cooking – one of the most popular and finest cookbooks ever. I can’t even tell you how often I use my copy. I’d be lost without it, I can tell you that.

Below are a few recipes, used with permission, from The Joy Kitchen. I fully intend to make the Chili this week. I certainly don’t mean to leave the Vegetable Soup out, but it just so happens I just made homemade Vegetable Beef Soup a few nights ago. I love to make a huge pot on Friday, so we can eat on it throughout the weekend.

For my Vegetable Beef Soup, I used Tomato Juice as the liquid. Along with potatoes, carrots, celery, onions, stew meat (cooked with garlic), corn, and peas (not many, don’t want to gross out my husband), I always include Lima Beans and Okra (I use frozen). Add a little salt and pepper, and it’s beyond delicious. I usually serve this soup with cornbread, but we had rolls and/or sandwiches this time.

From The Joy Kitchen:

OHIO FARMHOUSE SAUSAGE CHILI
4 to 6 servings

A delicious “warmer-upper” after a fine tramp in the woods on a chilly day.

Brown in a large skillet:

1 pound bulk pork sausage
1 large onion, chopped

Toward the end of the browning, add:

1 celery rib, diced

When the celery is softened, add:

One 28-ounce can diced tomatoes, with their juice
2 cups tomato juice or chicken broth, or a mixture of the two
1 to 2 tablespoons maple syrup or molasses
2 teaspoons ground cumin
1-1/2 teaspoons ground sage
1/2 teaspoon black pepper

Simmer for 20 minutes. Add and simmer 15 minutes more:

3 ½ to 4 cups cooked red kidney beans, drained and rinsed

VEGETABLE SOUP (Soupe Paysanne)
About 7 cups

Heat in a large saucepan:

2 tablespoons olive oil or butter

Add and cook on medium heat until slightly softened:

½ cup diced carrots
1 cup diced onions
1 cup diced celery

Add:

4 cups hot stock or water, or both
2 cups chopped tomatoes
(1 cup diced peeled potatoes)
(1 cup diced peeled turnips)
2 tablespoons chopped parsley
1 teaspoon salt
¼ teaspoon black pepper

Cover and cook about 35 minutes, then add:

(1 cup chopped cabbage or spinach)

Cook about 5 minutes more. Add:

2 tablespoons chopped parsley
Salt and black pepper to taste

For more great recipes, wonderful tips and techniques, and even a forum, visit The Joy Kitchen.

O’Charley’s Bottomless Bowls are a Fantastic and Delicious Way to Eat Out on a Budget

by Joi on October 21, 2008

O’Charley’s is one of my favorite restaurants. I love everything about O’Charley’s – the logo, the decor, the bread (OMG, the bread!!!), the name, the steaks, did I mention the bread?

All of us are trying to watch what we spend lately, and in that vein, I thought I’d start posting more “bargain” restaurant meals and grocery store finds. Starting off with an amazing restaurant like O’Charley’s may it seem like I’ve fallen out of my tree, but they’re actually more reasonable than you might expect.

Take, for example, with the special they have going on right now called “Bottomless Bowls,” you can enjoy endless bowls of O’Charley’s Creamy Over-Loaded Potato Soup or their soup of the day, bottomless bowls of salad and (oh yeah, this is where I spin in my desk chair) all the soft delicious, aromatic, melt in your mouth rolls you can eat. They refer to this offer as being for a limited time, but I have no idea how long it will last.

Until it ends, however, it’s a very reasonable AND healthy AND delicious lunch.

Below is O’Charley’s Soup Schedule:

MONDAY – Pepper Steak
TUESDAY – Chicken Harvest
WEDNESDAY – Southwest Steak
THURSDAY – Chicken Harvest
FRIDAY – Clam Chowder
SATURDAY – Chili (Remember the Bottomless Bowls are only available on Monday – Friday, though.)
SUNDAY – Chicken Tortilla (Remember the Bottomless Bowls are only available on Monday – Friday, though.)
EVERYDAY – Over Loaded Potato Soup