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You are here: Home / Archives for Recipes (P-W) / Soup, Stew and Chili

Soup, Stew and Chili

Homemade Vegetable Broth for Thanksgiving Dressing

November 20, 2018 By Joi Sigers

Vegetables for Vegetable Broth

One of my daughters, Brittany, has been a committed vegetarian since she was 12 years old. It began with eating the top part of tacos while leaving the meat at the bottom untouched and with eating everything on her plate except for the meat. I asked her, very matter of factly, about it one day – not wanting to make a mountain of what may have been a molehill.

Spoiler alert – it was not a molehill.

She adorably told me, “I don’t want to ever eat anything that once had a face.” I told her that it was her decision to make and that I was on her side. If she didn’t want to eat anything that once had a face, no one… and I mean no one… was ever going to make her.

I read up on protein,vegetarianism, health concerns AND benefits, etc. We became black bean burger experts and, truth be told, the whole family surely benefited from the increased veggies in the kitchen. I made certain then and I make certain now that anything I cook for her doesn’t contain any ingredients that… well… once had a face.

One of the biggest areas of concern (for me anyway as a cook) has been replacing chicken broth in the food I make for her. It adds SO MUCH FLAVOR! Store-bought vegetable broth simply cannot compare. That’s why I prefer to make my own vegetable stock to use for her dressing at Thanksgiving. She’s a huge, huge, huge fan of garlic and flavorful herbs, so I can add those in and give her the layers of flavor she loves.

And no faces.

The recipe below really isn’t a recipe as much as it is a technique because it’s so customizable. If you’re using a vegetable broth for soup or stew, you might want to leave out the sage and replace it with thyme or basil. However, for Thanksgiving stuffing, don’t dare leave out the sage.

While I’ve said (in the recipe below) to simmer for 30 minutes, I actually turn the heat down and simmer for longer. Why? I love for the kitchen to smell like Thanksgiving! Naturally, you can’t simmer too long, however, or your broth will cook away. The house will smell like Autumn Heaven, but you’ll be left with a tablespoon of broth.

Homemade Vegetable Broth for Thanksgiving Dressing

Print this recipe
Joi Sigers
November 20, 2018
by Joi Sigers
Category Christmas Recipes Soup, Stew and Chili Thanksgiving Recipes Vegetarian Dishes
Vegetables for Vegetable Broth

Ingredients

  • 1 large Sweet Onion
  • 2 cups Chopped Celery
  • Celery tops
  • 20 Baby Carrots (halved or left whole)
  • 9-10 Cloves Garlic, coarsely chopped
  • 2 Bay Leaves
  • Twig of Rosemary
  • Twig of Thyme
  • 3 Sage Leaves
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 8 Cups Water

Instructions

  1. Clean and chop (coarsely) the vegetables.
  2. Heat EVOO in a soup pot.
  3. Add vegetables and herbs to the EVOO and cook over medium high heat for 10 minutes, stirring often.
  4. Add salt and water. Bring to a boil.
  5. Lower the heat and simmer for 30 minutes (uncovered).
  6. Strain and throw out (or eat!) the vegetables.
  7. Store your broth in the refrigerator until ready to use.

Tags

broth for vegetarian dressing,
vegetarian broth,
vegetarian recipes

Vegetables for Vegetable Broth Vegetables for Vegetable Broth

Filed Under: Christmas Recipes, Soup, Stew and Chili, Thanksgiving Recipes, Vegetarian Dishes Tagged With: broth for vegetarian dressing, vegetarian broth, vegetarian recipes

Foodie Infographic: A Visual Guide to 9 Classic Soups

May 10, 2017 By Joi Sigers

Soups and salads. Salads and soups. Two of my most delicious obsessions in the entire world. Along with catfish, strawberry sundaes, coffee, and raspberry tea, soups and salads are never far from my mind or reach. While I eat more salads in warmer weather than in the cooler months, soup is a year-round thing with me.

The things I love about salads and soups are:

  • They’re delicious.
  • They’re photogenic (I ain’t going to lie, we food bloggers dig that).
  • The options and possible combinations are, literally, endless.
  • With planning, soups or salads can accompany a meal or they can be the meal.
  • You can tweak this and pinch that to achieve your own personal vibe. If peppers are your favorite vegetable, simply add more. If (like my husband and two of our three daughters) you live for garlic, add an unseemly and obscene amount!
  • Most soups and salads are inherently gluten-free (especially if you make them yourself and read labels).
  • Soups can be assembled in the morning and cooked in the slow-cooker all day. The smell fills the home and your family simply has to dish the deliciousness into their bowls when they’re ready.
  • They can be very inexpensive to make. Love that.
  • Soups and salads can be as healthy as you want them to be. This is probably my favorite thing about them. I mean, what better way to “up” your veggie count for the day than throwing them all together and making something fantastic while you’re at it?!

The infographic below is from Pounds to Pockets and gives you a beautiful and very helpful guide to 9 favorite soups. Enjoy!

Soups Infographic

Credit: Pounds to Pockets

See Also: For one of my favorite soups see my Loaded Baked Potato Soup in the Crock-Pot recipe.

Filed Under: Foodie Infographics, Soup, Stew and Chili Tagged With: foodie infographics, soup infographic, soup recipes

Vegetable Beef Secrets PLUS Explore Cuisine Organic Chickpea Spaghetti

March 14, 2017 By Joi Sigers

Best Vegetable Beef Soup with Explore Cuisine Organic Chickpea Spaghetti
Best Vegetable Beef Soup with Explore Cuisine Chickpea Spaghetti – Delicious!
I love soup like very few people love soup. I love to make soup… I love to eat soup. Over the years, I’ve experimented with my favorite soups and have hit upon what may well be the most delicious vegetable beef soup of all time.

Soups like this are kind of tough to give accurate recipes for for a few reasons:

  • Everyone’s favorite veggies differ. Where I add a crazy amount of asparagus, you may choose carrots. I won’t judge.
  • I don’t write anything down when making soup. I just go with makes sense to me whatever seems right at the time. Hmmm, sounds a lot like the way I live my life, but that’s another story.

Vegetable Beef Soup with Pesto
However, I’ll give you the basics, along with a few secrets for making the best Vegetable Beef Soup you ever dove into.

  1. I always start with a large can (or two if I’m making an obscene amount) of tomato juice. I’ve used V8 juice before and it was delicious, I just personally prefer tomato juice. What can I say? I’m simple.
  2. Ground chuck is the most flavorful way to go, in my opinion, but Grass-Fed Ground Beef is also great. When you brown the beef, just be sure to season it with salt, pepper, and garlic powder.
  3. While I love onions, when it comes to soup that I know will be warmed-up and enjoyed the next day, I either use shallots, scallions instead of yellow or white onions. They have less of an attitude and don’t try to take center stage. Put another way, they play well with others. Essential in soups…. and salads, for that matter.
  4.  I use either a frozen vegetable mix or cans for the bulk of my veggies. It isn’t about cost and it certainly isn’t about laziness (I live in the kitchen, so a little extra effort doesn’t phase me). It’s all about flavor. When you eat soup that’s composed of huge chunks of vegetables, you get just that in each spoon – a huge chunk of a vegetable and some of the liquid. Maybe some meat if it fits. However, if you use the small pre-cut veggies, many fit onto the spoon at once -giving you layers of flavor in each bite. I dig layers of flavor like Scooby Doo digs Scooby Snacks.
  5. Toward the end of cooking time, tossing in a little torn kale is a boost of both flavor and nutrients. However, be warned that if you toss it in too soon (and for sure if you’ll be eating leftovers), the lovely green kale will not stay lovely or even green.
  6. Also, toward the end of cooking, I love to toss in asparagus. First of all, prepare the asparagus by snapping off the end (opposite the pretty little tip, of course) – take the asparagus in your hands and “feel” where the asparagus wants to naturally bend. It’s at this spot you want to snap… yes, even if it seems like a generous amount is coming off. Better that than bite into tough asparagus. Then, cut each asparagus spear into thirds and pop them all into the soup and stir.
  7. Okay, this is where you’re going to just have to trust me… At the end of the cooking process, stir in a jar of Basil Pesto. O.M.GEE. It takes a delicious soup and makes it otherworldly delicious.  When I first tried it, I did so because I wanted to have a little element of Italian flavor. Since then, I do it simply because the flavor is of the addictive variety.
  8. As for seasonings and flavors, I add salt/pepper/garlic powder/red pepper flakes/parsley to just about everything I make, and soup is no exception. If you add the jar of basil pesto at the end (and you should, you really really really should), you really won’t need much more seasoning than the ones mentioned. Also, although I took a picture before I did the deed this time, shredded Parmesan on top of the production is delicious.
  9. Okra is a necessity if your making the best vegetable beef soup possible. I buy frozen, but I’d imagine fresh would be great, too.
  10. This one isn’t a necessity, it’s just how I (personally) roll: I love to have something in my bowl that I serve my soup over. Why? No idea. It’s just one of my many, many quirks that I have (at this point in life) learned to embrace. Quirks are spouses… you can’t always explain them, but you can surely embrace them. My favorite “beds” for soup are pasta, mashed potatoes (use instant if you darn well feel like it), or rice. More about pasta in a minute, but each of these make the soup even more filling and give you that extra “bite” you might be looking for.

Explore Cuisine Chickpea Spaghetti

Delicious New Gluten-Free Spaghetti I’m Excited About

I was recently sent a couple of boxes of Explore Cuisine Gluten-Free pasta in exchange for telling my food blog readers about them. The first one I tried was the one you see here, Explore Cuisine Chickpea Spaghetti. It was the PERFECT accompaniment to the Vegetable Beef Soup…. especially with the Pesto stirred in.

The first thing I noticed about the Chickpea Spaghetti, after cooking it, was that it is beautifully fat – like my favorite spaghetti noodles of old. Forget that skinny pasta, especially when it comes to serving with chili or soup, it has got to be FAT and this Chickpea Spaghetti is beautifully fat.  I also loved that it didn’t clump together the way a lot of spaghetti noodles do. In fact, there was zero clumping and that floated my boat but good.

The moment of truth, of course, was after tasting the pasta…. it was phenomenal. No strong flavor of chickpea at all, which is what I was initially concerned about. Sure, I love chickpeas but I don’t want them disguising themselves as pasta and trying to trick me. The pasta is just outstanding and I plan to buy it regularly.  It was spot on perfect with this soup and I’m just as anxious to try it with a great marinara sauce, in a cold spaghetti pasta salad, and (before the season gets away) with chili.

Explore Cuisine products are all vegan, gluten-free, non-GMO and made from organic ingredients. Loaded with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. If you’re gluten-free, vegan, or simply health-conscious, I hope you’ll check out their lines of pasta. I’ll be reviewing another one of their pastas in a few days. I simply cannot say enough great things about Explore Cuisine. I’m beyond excited to try EACH and every one of their products asap.

You can find the Explore Cuisine Chickpea Spaghetti on Amazon. You will be blown away by this gluten-free pasta.

Explore Cuisine Chickpea Spaghetti

Filed Under: Cooking Tips, Gluten Free, Gluten Free Food Reviews, Health Food Reviews, Soup, Stew and Chili, Winter Favorites Tagged With: best vegetable beef soup, gluten free pasta, gluten-free pasta review

Perfect Loaded Potato Soup in the Crock-Pot

October 21, 2015 By Joi Sigers

Loaded Baked Potato Soup in the Crock-Pot

Gluten Free Loaded Baked Potato Soup in the Crock-Pot

I’m not just a fan of Autumn and Winter, I’m competently and utterly in love with them.  They have so much going for them – crisp weather, Halloween, Thanksgiving, Christmas,  It’s a Wonderful Life, Linus in the Pumpkin Patch, Christmas music, Rudolph the Red-Nosed Reindeer and his wonderful adventure, college basketball….

As a foodie, one of my favorite things about this time of year is soup, glorious soup. I love to make soup… I love to smell soup… I love to talk soup… I love to eat soup… I love to see soup.

You get the picture, so to speak.

I would say that another favorite thing about Autumn and Winter is using my crock-pot, but let’s be real, I use my crock-pot year round. Not only am I convinced that slowly cooked food is the tastiest food, I’m kinda obsessed with the way the house smells while something delicious is happening in the crock-pot.

Suffice to say when these two great loves (slow-cooking and soup) combine, I’m a giddy fool.

Toppings for Loaded Potato Soup

Toppings for Loaded Baked Potato Soup

One of my favorite soups to make is loaded baked potato soup.  I seldom make it the same way twice. I have always used real, peeled potatoes in the past, but when I made it a few weeks ago, I wanted to try out frozen hash browns.  I remembered seeing a Paula Deen recipe years ago that called for hash browns in a potato soup recipe and decided that I trusted her food judgement enough to give it a try.

Delicious!

Using hash browns seemed to make each spoonful filled with the perfect amount of soup ingredients. You didn’t just get a big old hunk of potato each time – not that there’s anything wrong with big old hunks of potatoes.

Betty Crocker GF Biscuit Mix Biscuits with Cheddar and Garlic Powder

Gluten Free Bisquick Biscuits with Dried Parsley, Cheddar, and Garlic Powder

{Recipe Below…}


Notes:

  • When it came time to serve the soup, I created a “soup bar” with chopped green onions, freshly cooked, chopped bacon, cheddar cheese, and sour cream.
  • I served my soup with Betty Crocker’s Gluten Free Bisquick Biscuits (recipe on the back of the box). After arranging them on the cookie sheet, I topped them with a little cheddar and garlic powder. They turned out delicious and were perfect with the soup.
  • If eating gluten free isn’t a concern, feel free to use any brand of Cream of Mushroom soup.

Perfect Loaded Potato Soup in the Crock-Pot

Print this recipe
Joi Sigers
October 21, 2015
by Joi Sigers
Category Fall Favorites Gluten Free Potato Recipes Soup, Stew and Chili
Loaded Baked Potato Soup in the Crock-Pot

Ingredients

  • 2 bags frozen "Southern Style" Hash-Browns (tiny cubes rather than shreds)
  • 1 cup chopped onion
  • Freshly ground black pepper
  • 4 cans of chicken broth (14.5 oz each)
  • 1 can Progresso Gluten Free Cream of Mushroom Soup
  • 2 package Cream Cheese (softened)
  • Cooked, Crumbled Bacon
  • Chopped Green Onions (Green and White Parts)
  • Shredded Cheddar Cheese

Instructions

  1. Combine frozen potatoes, chopped onion, pepper, broth, and Cream of Mushroom Soup in your crock-pot.
  2. Mix well and cook on low 6-8 hours.
  3. Add the cream cheese and continue to cook for 30 minutes.
  4. Stir well until soup is smooth.
  5. Spoon into bowls and add shredded cheese to the top if desired.
  6. Serve and enjoy!

Tags

crock pot potato soup recipe,
crock pot recipe,
gluten free potato soup,
gluten free soup recipe,
potato soup recipe


Filed Under: Fall Favorites, Gluten Free, Potato Recipes, Soup, Stew and Chili Tagged With: crock pot potato soup recipe, crock pot recipe, gluten free potato soup, gluten free soup recipe, potato soup recipe

Gluten Free Tomato Soup: Chicken Soup for the Soul

August 25, 2014 By Joi Sigers

When I had to start eating gluten free, like so many people I was shocked to discover just how many products contained gluten. One of my biggest disappointments was the fact that Campbell’s Tomato Soup was not gluten free.  I grew up on that soup and, honestly, counted it amongst my most comforting comfort foods.

While I love to make homemade soups, tomato soup is one that I’d rather just open, pour, heat, and eat. I thought that was a thing of the past, but fortunately Chicken Soup for the Soul makes a delicious Gluten Free Tomato Soup and I couldn’t be happier.

Chicken Soup for the Soul Tomato Basil Soup has no artificial flavors and…. drum roll… no gluten.

Best of all, it’s absolutely delicious.

When I first saw the box, I was initially disappointed that it included basil, because I’m accustomed to enjoying tomato soup that tastes only like tomato soup.  You know, add a little salt and pepper and you’re set.

After a bite, however, I wasn’t at all mad at the basil. In fact, it goes so beautifully with tomato soup that it kind of made it hard to imagine the flavor NOT being there.

Whether you have to eat gluten free, choose to eat gluten free, or are simply a fan of delicious soup, you’re going to love this one.

Click through the link or one of the pictures for more information.

Chicken Soup for the Soul Soups
Also see: Chicken Soup for the Soul Chicken Broth Review

Filed Under: Food Reviews, Gluten Free Food Reviews, Soup, Stew and Chili Tagged With: Chicken Soup for the Soul Tomato Basil Soup Review, Gluten Free Tomato Soup

Chicken Soup for the Soul Chicken Broth

August 25, 2014 By Joi Sigers

A while back, I was sent a box of Chicken Soup for the Soul Chicken Broth, 32 Ounce (Pack of 12) to review on the food blog.

I’ve always been a HUGE fan of the Chicken Soup for the Soul books, calendars and… frankly… anything associated with the motivational/inspirational brand, so I was excited to try their foray into the foodie world.

It’s almost “Soup Season” (a favorite time of the year!), so now would be a perfect time to “stock up” on great, gluten free, high quality Chicken Soup for the Soul broth.

I used some of the Chicken Soup for the Soul Chicken Broth to add rich flavor to chicken I was cooking in the crock pot and I used the rest to replace water while steaming rice. It was excellent in both situations.  I can’t wait to use it for homemade Chicken Noodle Soup – I finally found some really thin gluten free noodles that’ll work beautifully.

There are actually a lot of different Chicken Soup for the Soul soups, broths and gravies on the market now. It seems like something new and delicious has been added each time I look! I’m minutes from reviewing one of the soups in a new post.  In the meantime, you can see the many Chicken Soup for the Soul Soups, Broths, and Gravies on Amazon or check them out in the slideshow below.

Chicken Soup for the Soul Chicken Broth

Filed Under: Food Reviews, Soup, Stew and Chili Tagged With: Chicken Soup for the Soul Chicken Broth review, soup reviews

Cabbage Leaf Soup Tureen: Quite Unlike Anything I’ve Ever Seen

November 13, 2012 By Joi Sigers

 Cabbage Leaves Soup Tureen

I’ve got my mind on soup and soup on my mind.  A new Soup Cookbook (click the link for my review) has only intensified my obsession with soup.  Last night, as I was enjoying a bowl of Chinese Won Ton Soup, I thought about soup tureens.  I’ve never had one, oddly enough.  I just (shhhh, don’t tell anyone) use my crock pot.  I wouldn’t mind upping my game, however.  A great looking soup tureen could completely cement my presence in the soup world.

I went to one of my favorite online shopping destinations (Amazon) this morning and found some really amazing soup tureens.  All sizes, all colors, all prices.  The one you see above, the Cabbage Leaves Soup Tureen , is one that stood out.  I love how deliciously unexpected it is.

I never knew the humble head of cabbage could be so artistic.  In the slideshow below are other examples of cabbage putting on its fancy pants.

 

 

Filed Under: Christmas Shopping, Dishes, Gift Ideas, Kitchen Decor, Shop, Soup, Stew and Chili Tagged With: gift idea for foodies, gift idead for soup lovers, soup lovers, soup tureen

Soup’s On! At Least it Will Be with These Recipes

November 8, 2012 By Joi Sigers

300 Sensational Soups CookbookOne of my favorite foods to eat is soups and soup recipes are some of my favorite recipes to collect and make.  I also love to come up with my own soup recipes.

I would say that I love soup especially during the fall and winter, but the funny thing is I love it year round.  Sure I may make even more of it during the cold months, but that’s because my family looks at me oddly when I have homemade vegetable soup on the table in August.

A recent cookbook I was sent to review was, obviously, right up my alley: 300 Sensational Soups is packed with hearty, delicious soup recipes that’ll keep me deliriously entertained for years.  As you might expect, I’ve already made several of the recipes and have been blown away each time.

Recipes in 300 Sensational Soups include:

  • Meatball Soup
  • Cold Avocado Soup
  • Aztec Chili Soup
  • Firehouse Chili Soup
  • Three Mushroom Soup with Risotto Cakes
  • Navy Bean and Ham Soup
  • Asparagus, Ham and Gruyere Soup
  • Nacho Cheese and Chicken Soup
  • South of the Border Beef Soup
  • Amish Beef and Noodle Soup
  • Taco Soup
  • Chicken and Cabbage Soup with Dumplings
  • Farmhouse-Fresh Chicken Soup
  • French Onion Soup
  • Wedding Soup
  • Minestrone
  • Egg Drop Soup
  • Miso Soup
  • Hot and Sour Soup
  • And a lot more!

There are vegetarian soups, meal lovers’ soups, Asian soups, Italian soups, traditional favorites, chowders, cold soups, hot soups, and even dessert soups!

This paperback cookbook is only $16.47 on Amazon which is a ridiculously low price for so many great recipes.  One of the recipes is below. It’s Texas Cowboy Soup and you’re going to freaking love it.

Texas Cowboy Soup

Recipe Type: Soup
Author: 300 Sensational Soups
Serves: 8 – 10
If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chilies. Instead of canned corn, you can use 3 cups frozen corn kernels. Thaw and drain before adding to soup.
Ingredients
  • 6 Slices Bacon, Chopped
  • 1-1/2 lbs Lean Ground Beef
  • 4 Cloves Garlic, Chopped
  • 1 Onion, Chopped
  • 2 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Baking Potatoes, Peeled and Diced
  • 2 Cans (each 14 – 19 oz) Pinto Beans, Drained and Rinsed
  • 1 Can (14 oz) Diced Tomatoes with Green Chile Peppers, with Juice
  • 4 Cups Beef Stock
  • 1 Can (14 oz) Corn Kernels, Drained
  • Cornbread Croutons (optional – recipe below)
Instructions
  1. In a large post, saute’ bacon over medium heat until starting to brown. Add ground beef and saute’, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt, and pepper; saute’ until onion starts to soften, about 3 minutes.
  2. Add potatoes, beans, both cans of tomatoes. and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
  3. Ladle into heated bowls and garnish with croutons.
3.1.09

 

 Cornbread Croutons

  • Pre-heat oven to 400 degrees
  • 9-inch square baking pan, greased and lined with parchment paper
  • Baking Sheet

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 granulated sugar
1 tbsp baking powder
1 tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

  1. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together egg, milk, and oil.  Add to the cornmeal mixture and stir just until blended. Pour into prepared pan.
  3. Bake in preheated oven until a tester inserted in the center comes out clean, about 20 minutes.  Let cool completely in pan on a wire rack.
  4. Preheat oven to 350 degrees F. Turn cooled cornbread out of pan and cut into 1-inch squares. Transfer to baking sheet and bake until dried and crispy, about 20 minutes. Let cool on sheet on a wire rack and use within 3 hours.

From the Back Cover:

The definitive collection of recipes for soup lovers everywhere.

A good soup nourishes the heart as well the stomach, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is just as welcome in the heat of summer.

From comforting creamy chicken and rice soup to refreshing gazpacho, 300 Sensational Soups offers something for every season, mood and occasion. There are 50 international soups, including Vietnamese pho, Italian wedding soup, and Middle Eastern harira. Soups from the sea include such favorites as snapper in Asian broth with habañero and shrimp, and shrimp and pea soup with lemongrass. Each recipe also includes tips and techniques along with garnishing ideas. As well, there are many creative variations and serving suggestions.

There is also the Just (Soup) Desserts chapter, which features 20 dessert soups, including coconut soup with mango fritters, chocolate soup with brownie croutons, and chilled cherry soup with crème anglaise swirl.

With 300 recipes to choose from, ranging from everyday fare to elegant dishes for entertaining, 300 Sensational Soups offers home chefs a perfect bowl of soup every time.

See 300 Sensational Soups for more information and to order your own copy!

Filed Under: Best Cookbook Recipes, Christmas Shopping, Cookbook Reviews, Fall Favorites, Gift Ideas, Soup, Stew and Chili Tagged With: 300 Sensational Soups, 300 Sensational Soups Cookbook Review, soup recipes

Tatste of Home Best Loved Recipes

October 1, 2012 By Joi Sigers

Taste of Home Best Loved Recipes Cookbook

I always (always, always, always) try to do my best when it comes to cookbook reviews.  Cookbooks are one of my greatest passions. I’ve collected them since I was around 18 or 19 and have never sold or given one away. Perish the thought! I have family heirloom cookbooks, store bought cookbooks, Church “Fund Raiser” Cookbooks (seriously great recipes can be found in these!), and.. of course… cookbooks that have generously been sent for me to review on my food blog.

Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine is one of the recent cookbooks I’ve received and I’ve been chomping at the bit to tell you all about it. I’ve waited for a few weeks, however, because it only recently (very recently) became available on Amazon.

While, as I said, I try to do my best on all cookbook reviews, I get a little bit of stage fright when the cookbook is this extraordinary. My number one mission is always to get a cookbook that I love dearly into as many hands as I possibly can. With Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine, I feel extra pressure because this truly is a cookbook you MUST have!

What’s more, this is beautiful and huge cookbook would make the best gift imaginable for any foodie or cook in your life. Trust me, they’d thank you each time they used it. This is well over 1,000 recipes (1,485 to be exact) that will be used, loved, and reused indefinitely.  What’s more, it looks great sitting on your kitchen hutch. It’s quite the looker!
Taste of Home Best Loved Recipes

 

 Book Description

Real recipes from real home cooks—they’re what make Taste of Home one of America’s most popular—and most trusted—names in home cooking. Over the years, we’ve featured tens of thousands of recipes in our magazines and websites. But what makes this book so special is that it features not just great recipes. Not just award-winning recipes. These are our best-loved recipes: The ones that conjure up heavenly aromas, that bring you back to Sunday dinner tables, summer picnics and holiday parties, that call vividly to mind the special cooks who made them. The ones that make you close your eyes, smile and say, “Mmmmm!”
They’re all here—cook-off winners and bake-sale favorites, must-have comfort foods and secret family recipes, regional specialties packed with flavor and style. This collection contains 1,485 of the most requested, most beloved dishes, all submitted by Taste of Home readers. Recipes for all occasions are included from Blueberry Cheesecake Flapjacks to Caramel Apple Bread Pudding, mouthwatering main dishes from Creamy Seafood-Stuffed Shells to Chicken with Rosemary Butter Sauce, and delicious dessert recipes from Magnolia Dream Cheesecake to Chocolate Ganache Tarts.
Here’s what else is included:
·        Top 100 favorites recipes
·        Prep/Cook Times
·        Recipe comments from our web community
·        Everyday ingredients
·        Easy-to-follow directions
·        How-to photos
·        Cooking tips
·        26 chapters
·        20 photo sections with 400 full-color photos
The most cherished magazine features are included: Mom Made it Best, Our Favorite Contributor’s Meals, Mealtime Express, Cooking for One or Two, Grand-Prize Winners and Potluck Picks. Besides special features, the remaining chapters cover everything from appetizers and beverages to entrees and sides and breads and desserts.
Below are just some of the amazing recipes included in this outstanding cookbook:
  • Tiger Butter Candy (page 214)
  • Sour Cream Chocolate Cake (page 171)
  • New England Baked Beans (page 243)
  • Herbed Turkey and Dressing (page 397)
  • Traditional Lasagna (page 394)
  • Nutty Oven-Fried Chicken (page 385)
  • Onion Beef Au Jus (page 399)
  • Deluxe German Potato Salad (page 411)
  • Salsa Verde (page 457)
  • Country Fried Steaks (page 53)
  • Traditional Meat Loaf (page 73)
  • Asparagus Beef Stir-Fry (page 44)
  • Mexicorn Grits (page 573)
  • Italian Spiral Meat Loaf (page 632)
  • Best Baby-Back Ribs (page 618)
  • Breaded Pork Chops (page 634)
  • Speedy Jambalaya (page 629)
  • Pumpkin Pies for a Gang (page 689)
  • Chicken Enchilada Bake (page 723)
  • Smoked Turkey and Apple Salad (page 742)
  • Pepperoni Pan Pizza (page 797)
  • Oven Parmesan Crisps (page 839)
  • Old-Fashioned Cream of Tomato Soup (page 872)
  • Cajun Corn Soup (page 861)
  • Chewy Peanut Butter Bars (Page 316)
  • Swedish Raspberry Almond Bars (page 323)
  • Saying “And Many More” just doesn’t cut it this time! How about “Over 1,000 more recipes!”

Below is the first recipe I made from Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine. It’s called Holiday Tortellini Soup and it’s out of this world. This will be a beautiful soup to make around Christmas – but I’m sure I won’t wait that long to make it again.

Make this one as soon as possible – you’ll blow everyone away!

Holiday Tortellini Soup

Holiday Tortellini Soup

Recipe Type: Soup
Author: Taste of Home Best Loved Recipes
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 8
Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day. – Michelle Goggins (Recipe Author)
Ingredients
  • 2 tablespoons olive oil
  • 2 ounces pancetta or bacon, finely-diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons Italian seasoning
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 can (28 ounces) crushed tomatoes in puree
  • 8 ounces fresh spinach, rinsed and chopped
  • Salt and Pepper to taste
  • 1 cup freshly shredded Parmesan Cheese
Instructions
  1. Heat the oil in a Dutch oven over medium heat.
  2. Add pancetta. Cook until crisp.
  3. Add onion; cook 3-4 minutes or until tender.
  4. Add garlic; cook 1 minute longer.
  5. Add the broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
  6. Meanwhile, cook tortellini according to the package directions; drain.
  7. Add the cooked tortellini to soup mixture.
  8. Stir in crushed tomatoes and simmer 5 minutes.
  9. Add the spinach and cook just until wilted.
  10. Season with salt and pepper.
  11. Garnish with the cheese.
3.1.08

I don’t care if you’ve been cooking for 50 years, 5 years, or 5 days – you have to grab a copy of Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine. While you’re at it, you’d really be smart to buy one for the foodie, seasoned cook, or new cook on your Christmas list.

I am SHOCKED that Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine doesn’t cost more than it does. When I gave my arms a workout by carrying this beautiful book into the house, I thought, “I’ll bet this one will be an expensive cookbook.” Then, when I looked through at all of the AMAZING recipes and pictures and realized that I could conceivably see myself making each one, I thought, “Oh, yeah, this one will cost over $50, easily.”

And what’s more, it would have been worth every penny!

Amazingly, this collection of the best recipes in the world (what more would you expect from Taste of Home?) is just a little over $20. 889 pages of recipes, tips, tricks, and pictures should cost a heck of a lot more than this.

I sincerely hope you’ll take advantage of the price and grab this one today. You’ll thank me later, I promise!

See Taste of Home Best Loved Recipes: 1485 Favorites from the World’s #1 Food & Entertaining Magazine!

Filed Under: Best Cookbook Recipes, Christmas Recipes, Christmas Shopping, Cookbook Reviews, Gift Ideas, Soup, Stew and Chili Tagged With: best cookbook, Cookbook Reviews, gift ideas for cooks, gift ideas for foodies, Taste of Home cookbook review, tortellini soup recipe

Hearty White Bean Chili

January 18, 2012 By Joi Sigers

White Bean Chili Recipe

I’m always in the mood for great chicken recipe and I’m always on the hunt for chili recipes. So, when chicken meets chili, I’m not only on board, I’m on board with spoon in hand.  The following recipe for white chili calls for some of the ingredients that make white chili (or chicken chili as some call it) so spectacular – but it also calls for one of the most unexpected… yet tempting… ingredients you’ll ever find in a chili recipe. Nielsen-Massey Pure Chocolate Extract!  I’m entirely intrigued because one of the things I”m even more in love with than chicken or chili is chocolate.

Enjoy!

 

Hearty White Bean Chili Recipe

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese.

Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

Nielsen-Massey Vanillas on Amazon:

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Filed Under: Chicken Recipes, Fall Favorites, Soup, Stew and Chili, Winter Favorites Tagged With: Chicken Recipe, chicken recipes, chili recipe, white chili recipe

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