Tomato-Basil Parmesan Soup

This was a recipe in the BYU alumni magazine.  It is made in a crockpot and so easy and good.
It makes 2 quarts.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 Tbsp fresh
1 Tbsp dried basil or 1/4 cup fresh
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh, if using dried add those 2 ingredients in the last hour of cooking.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About and hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

225 calories per 1 cup

1

Squash and Bean Chili Stew

My friend, Candace, got this recipe from Betty Crocker.  It uses lots of veggies and tastes good. I always thought you needed to  peel the squash but she doesn't and it cooks to a soft texture.

 

Ingredients

2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic , finely chopped
1 large red bell pepper , cut into 2 x 1/2-inch strips
2 medium poblano or Anaheim chili , seeded and cut into 2 x 1/2-inch strips
1 jalapeno chiles , seeded and chopped
1 cup cubed Hubbard or acorn squash (1/2 pound)
2 (14 1/2-ounce) cans each reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1 (15 1/4-ounce) can whole kernel corn , drained
1 (15-ounce) can pinto bean , drained

Directions:

 

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender.

1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 400mg Carbohydrate 36g (Dietary Fiber 8g) Protein 11g.

Nutritional Facts:

Serves: 6

White Chicken Chili

     Since it has been stormy, dark and dreary all day I decided for dinner I wanted to make something new and in the line of comfort food.  I pulled out the trusty Holbrook cookbook and found this recipe that Aunt Ann submitted.  It fit the bill perfectly.  I'm looking forward to the leftovers already. She used 1/2 cup butter. When I cook I always replace at least 1/2 the butter with olive oil.  It raises the burning point and is healthier but still gives you a nice buttery taste. I also get a little skimpy on the measuring.  I know we were a taught to make a roux with equal parts butter and flour (i.e. 1 Tbsp. butter with 1 Tbsp. flour and then mix in 1 cup milk) but I have found that I can make it with about 1/2-2/3 the fat.  You have to stir a little harder to get it mixed in but it works and makes it a little lower fat.
     I also put the sour cream as a little dollop on the top of each bowl for decoration instead of mixing it in.

White Chicken Chili

1 lg. sweet onion, chopped
1 lg. garlic clove, minced
1/4 cup butter
1/4 cup olive oil
1/2 cup flour
1 cup chicken broth
2 cups milk
2 medium cans white beans, rinsed and drained
6 chicken breasts, cooked and diced
1-1/2 tsp chili powder
1 tsp cumin
2 (4 oz) cans diced green chilies, drained
1 1/2 cups Monterey Jack cheese
1 Tbsp. Tabasco
salt and white pepper to taste
1/2 cup sour cream

In skillet, cook onion and garlic in 1 tbsp. butter and 1 Tbsp. olive oil until soft.  In a large pot, melt remaining butter and oil over low heat and whisk in flour to make a roux.  Cook while stirring for about 3 minutes. Don't brown.  Stir in onion and garlic mixture and gradually add broth and milk, whisking until mixture comes to a boil. Turn down heat to simmer until mixture is thick, about 5 minutes.  Stir in all remaining ingredients and cook over med-low heat for 20 minutes. Stir in sour cream and serve.

*If too thick add milk or broth
*Good served with cornbread

Banquet Chicken

This is another great recipe from Janice. It has a different taste than you usually get with chicken dishes but is a real good mix of flavors. I served it at Hebgen this year and Susan served it for her son's wedding dinner.  It is easy to double or triple or more and serve for a big crowd. Serve it with rice and a salad or veggies and it makes a great meal. Sorry I've never taken a picture but it looks pretty with the Craisins and olives. I have also seen this called Marabel chicken.

Banquet Chicken 

5 large Chicken breasts -3-3.5 lbs ( I often do double of the smaller chicken breasts)

6 garlic cloves-crushed or minced

1/2 c craisins

1/4 c green olives

1/4 c capers

3 bay leaves

1/4 c olive oil

1/4 c red wine vinegar

2 T oregano

Coarse salt, dash

Fresh ground pepper, dusting

1/2 c brown sugar

1/2 c cooking wine(I sometimes use apple juice especially for big crowds)

2 T cilantro

Mix all seasonings in pan.  Add chicken.  Bake at 350 F for 50-60 minutes.

AU GRATIN POTATOES

     My mom made these for our Father's Day dinner last Sunday.  Grandpa Ike has a subscription to America's Test Kitchen Magazine and these are their tips:
*Use russet potatoes so that you have the right amount of starch for a firm casserole.
*Slice the potatoes thin so that it doesn't take too long to cook. They suggest a mandolin slicer.
*Use cream instead of milk so your sauce doesn't curdle and then thin it with chicken broth so that your sauce isn't too rich.
*A mix of Cheddar, Monterey Jack, and Parmesan cheeses made the sauce taste cheesy and authentic without it getting too greasy. The corn starch makes it so it doesn't clump.

Au Gratin Potatoes
Ingredients:

5 oz. sharp cheddar cheese, shredded, about 1 1/4 cups                  
5 oz. Monterey jack cheese, shredded, about 1 1/4 cups
1 oz. Parmesan cheese, grated, about 1/2 cup
2 t. cornstarch
3 pounds russet potatoes, about 6, peeled and sliced 1/8 inch thick (a mandolin works great for this)
salt and pepper
3/4 cup heavy cream
1/2 cup low sodium chicken broth

Directions:

Adjust oven rack to middle position and heat oven to 350. Toss the cheeses and cornstarch in large bowl until evenly coated. Shingle half of the potatoes in large gratin dish (2-3 quart), sprinkle evenly with 1 cup of the cheese mixture, 3/4 t. salt, and 1/4 t. pepper. Top with remaining potatoes, 3/4 t. more salt and 1/4 t. more pepper. Mix the cream and broth in large measuring cup and pour over the potatoes. Top with the remaining 2 cups cheese mixture. Bake until golden brown and a fork inserted into center meets little resistance, 70 to 90 minutes. I personally like mine a little runny so cook just until potatoes are done.
Let cool for 10 minutes and serve. Serves 6