White-Bean and Sausage Stew

November 17, 2011 by

The photo of this recipe, with chunks of sausage and lots of beans, has me ready for a soup night. From the October 2006 issue of All You (original here), this crockpot soup is bound to fill the house with a wonderful aroma!

Ingredients

  • 6 (3 oz.) Italian sausages
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 (15 oz.) cans white beans (Great Northern or navy), rinsed and drained
  • 1 (28 oz.) can chopped tomatoes, drained
  • 1 tablespoon chopped fresh or 1 tsp. dried thyme
  • Salt and pepper

Directions

  1. Poke holes in sausages and put in a large nonstick skillet.
  2. Add 1/4 cup water; bring to a boil.
  3. Lower heat and cook sausages, turning, until lightly browned and water has evaporated, about 10 minutes.
  4. Transfer to a plate.
  5. Heat oil in skillet over medium-high heat.
  6. Add onion and garlic; cook, stirring often, about 3 minutes.
  7. Add beans, tomatoes and thyme.
  8. Put half of bean mixture into a slow cooker.
  9. Arrange sausages on top, followed by remaining beans.
  10. Cook on high for 4 hours.
  11. Check after 2 hours and add water if mixture looks dry.
  12. Remove sausages; slice thickly.
  13. Season beans with salt and pepper.
  14. Return sausage to stew. (Stew can be kept, frozen and tightly sealed, for up to 1 month.)

Filed under Italian, Soups & Stews Tagged with , , ,

Classic Minestrone

November 16, 2011 by

Oddly, our family has never favored a minestrone recipe. When we think Italian food, it’s always a plate of pasta. This recipe from the October 2011 issue of All You (original here) might be worth sneaking into the line-up however. Everyone likes all those ingredients—and I bet if I add some meatballs, that pot of soup will disappear.

Ingredients

  • 2 carrots, diced
  • 2 ribs celery, sliced
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 28-oz. can crushed tomatoes with liquid
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • 1 cup small shell pasta or macaroni
  • 1 cup shredded escarole or kale
  • 1 15.5-oz. can cannellini or navy beans, drained
  • Grated Parmesan, for serving, optional

Directions

  1. Combine carrots, celery, onion and garlic in slow cooker.
  2. Pour in broth and stir in tomatoes, 1/2 tsp. salt, 1/4 tsp. pepper and Italian seasoning.
  3. Cover and cook on low for 4 to 6 hours.
  4. Thirty minutes before serving, stir in pasta, escarole and beans.
  5. Cover, increase heat to high and cook until pasta is tender, about 30 minutes.
  6. Season with salt and pepper. Serve hot, sprinkled with Parmesan, if desired.

Variations

  • I will probably add two dozen small meatballs with the vegetables and broth.
  • This would be a great candidate for a bread bowl. Mmm.

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Slow-Cooker Enchilada Casserole

November 15, 2011 by

I’m always intrigued by the stacked tortilla recipes that I see, but I often wonder how difficult they are to serve. This recipe from the July 2011 issue of All You (original here) is different from others that I’ve seen because the tortillas are toasted before going in the crockpot. I can’t wait to give it a try.

Ingredients

  • 9 6-inch corn tortillas
  • 1 15-oz. can can or jar enchilada sauce
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups frozen corn
  • 2 1/2 cups shredded Cheddar

Directions

  1. Place an oven rack about 5 inches from broiler and preheat broiler to high.
  2. Toast tortillas under broiler, turning once, until lightly spotted, 2 to 3 minutes total. Set aside.
  3. Reserve 2 Tbsp. enchilada sauce.
  4. Combine beans and remaining sauce in a bowl.
  5. Mist slow-cooker insert with cooking spray.
  6. Place 3 tortillas in bottom, breaking one into pieces if necessary to cover bottom.
  7. Spread half of bean mixture over tortillas.
  8. Sprinkle with 1 cup corn and 1/2 cup cheese.
  9. Repeat with 3 more tortillas, remaining bean mixture, remaining corn and 1 cup cheese.
  10. Top with 3 remaining tortillas, reserved sauce and remaining 1 cup cheese.
  11. Cover and cook on low until cheese has melted and is beginning to crisp on edges, 2 to 3 hours.

Variations

  • I’m not sure the vegetarian meal would pass the Board of Inquiry at this house, so I will probably add some canned chicken or browned ground beef with the beans and sauce mixture.
  • I suspect that a Mexican blend of cheese would be a nice substitute for the Cheddar.

Filed under Casseroles, Main Dish, Mexican Tagged with , , , ,

Caesar Pasta Salad

November 11, 2011 by

Mom likes to add cheese tortellini to Caesar salad. Here’s an interesting alternative with a home-made Caesar dressing. From the July 2011 issue of All You (original online), the description explains that “This salad is hearty on its own, but it is even more so when topped with grilled chicken or shrimp. Alternatively, toss in some kidney beans or chickpeas.”

Ingredients

  • Salt
  • 12 ounces curly pasta, such as fusilli
  • 1 1/2 cloves garlic, chopped
  • 9 flat anchovies, chopped
  • 1/4 cup plus
  • 1/2 Tbsp. fresh lemon juice
  • 3 tablespoons mayonnaise
  • 1/4 cup plus 1 Tbsp. olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan
  • 10 cup chopped green leaf lettuce
  • Chopped fresh basil, optional

Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta until just tender, about 10 minutes, or as package label directs.
  3. While pasta is cooking, combine garlic, anchovies, lemon juice, mayonnaise, olive oil and 3/4 tsp. salt in a blender and blend until smooth.
  4. Drain pasta.
  5. Toss pasta with half of dressing and tomatoes. Let stand for 10 minutes.
  6. Toss with Parmesan.
  7. Toss lettuce with remaining dressing and divide among 4 shallow bowls.
  8. Spoon pasta salad over lettuce, sprinkle with basil, if desired, and serve.

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Tomato Soup with White Beans and Pasta

October 20, 2011 by

A recipe from the January 2011 issue of All You (original here). The note with the recipe explains, “The pasta and white bean in this rustic tomato soup make it a satisfying meal at a low-cost. Save even more money by doubling the recipe–you’ll have enough to enjoy for lunch later in the week.”

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon dried oregano
  • 2 15-oz. cans diced tomatoes
  • 28 ounces low-sodium chicken broth
  • 1/2 cup tubetini, little bow ties, elbow macaroni or other small pasta
  • 1 15-oz. can cannellini beans, drained and rinsed
  • Salt and pepper
  • 2 tablespoons finely chopped fresh parsley

Directions

  1. Warm oil in a large saucepan over medium-high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  3. Add oregano, stir once, then add tomatoes with juice and chicken broth.
  4. Bring to a boil.
  5. Add pasta, stir, and cook until just tender, about 8 minutes.
  6. Stir in beans, lower heat and simmer until warmed through, about 5 minutes.
  7. Season with salt and pepper, stir in parsley and serve, drizzling each portion with additional olive oil if desired.
  8. Makes 4 servings.

Filed under Main Dish, Soups & Stews Tagged with ,

Taco-roni

October 12, 2011 by

A recipe from the Chef Boyardee (original here). This meal is a fast and simple way to take a pantry basic and jazz it up into something new.

Ingredients

  • 2 cans (15 oz each) Chef Boyardee® Beefaroni®
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 cup shredded reduced fat Mexican cheese blend
  • 1/2 cup broken yellow tortilla chips

Directions

  1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat, cover and simmer 15 minutes.
  4. Sprinkle with cheese and broken chips just before serving.

Filed under Casseroles, Mexican Tagged with , ,

Crockpot Cabbage Roll Casserole

September 7, 2010 by

Love cabbage rolls (Mama calls the dish halupki) but not the work of putting them together? This crockpot version is for you!

It has the same taste, but relies on shredded cabbage from the produce section of your grocery store. Serve the finished dish with a side of mashed potatoes.

Ingredients

  • 2 lb ground beef
  • 1 onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 bag shredded cabbage
  • 1 cup uncooked instant rice
  • 2 to 3 cans (15 ounces) stewed tomatoes

Directions

  1. Spray crockpot with nonstick cooking spray.
  2. Turn crockpot on to low.
  3. Brown ground beef and onion in a medium skillet, breaking up the meat.
  4. Season with salt and pepper to taste.
  5. When meat is browned, pour water into pan and reduce heat to low.
  6. If desired, chop stewed tomatoes in blender or food processor.
  7. Pour tomatoes into prepared crockpot.
  8. Stir in instant rice.
  9. Add shredded cabbage and pour ground beef mixture on top of cabbage.
  10. Stir to combine ingredients well. The crockpot will be full, but will cook down as the cabbage wilts.
  11. Cover and cook on low setting, stir occasionally to ensure the casserole is well-mixed.
  12. Allow meal to cook 4 to 6 hours or until cabbage is tender.

Variations

  • Substitute a bag of shredded coleslaw mix (cabbage and carrots, typically) for the shredded cabbage.
  • If casserole absorbs the sauce, stir in another can of stewed tomatoes or a can of tomato sauce.
  • Sprinkle individual servings with Cheddar cheese.

Time Required: 4 to 6 hours

Servings:8–12

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Taco Soup

August 27, 2010 by

We loved this soup so much that the first time we made it, we ate it three days in a row. It’s one of those meals that sits in the crockpot on the kitchen counter taunting you all day long.
 
A definite treat for a cool fall or winter day, the soup can be easily modified to your tastes—just add or remove any of the ingredients. Because several family members have difficulty with spicy foods, for instance, we modified the recipe to make it a bit less spicy than Paula Deen’s original recipe. This is how we serve it at our house.

Ingredients

  • 3 lbs ground beef
  • 2 cups diced onions
  • 1 (15 1/2-oz) can pinto beans
  • 1 (15 1/2-oz) can red kidney beans
  • 1 (15 1/2-oz) can black beans
  • 1 (15 1/4-oz) can whole kernel corn, drained
  • 1 (15 1/4-oz) can white corn, drained
  • 1 (14 1/2-oz) can stewed tomatoes
  • 1 (14 1/2-oz) can diced tomatoes
  • 2 (4 1/2-oz) cans green chiles, diced with no seeds
  • 1 (4.6-oz) can black olives, drained and sliced
  • 1 (1 1/4-oz) package taco seasoning mix
  • 1 (1-oz) package ranch salad dressing mix
  • Corn chips
  • Sour cream
  • Grated cheese
  • Chopped green onions

Directions

  1. Brown the ground beef and onions in a skillet. Season with salt and pepper.
  2. Transfer the browned beef and onions to a large slow cooker or a stockpot.
  3. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix.
  4. Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
  5. Garnish bowls with corn chips, sour cream, cheese, and green onions. Add tabasco sauce, if desired.

Time Required: 6 hrs

Servings: 10–12

Rating: 5 stars (★★★★★)

Filed under Mexican, Soups & Stews Tagged with , , , ,

Lasagna Soup

August 11, 2010 by

Decided I was in the mood for a bowl of soup, but wanted to try something different. I knew my search was over when I found Paula Deen’s Tastes Like Lasagna Soup. Everyone in the family loves lasagna, and Paula’s recipe sounded like a fun, new variarion. My version uses a few alternative ingredients, but it’s very close to the original.

Ingredients

  • Lasagna Soup, before cheese garnish2 pounds ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp granulated garlic
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tsp thyme
  • 1 tbsp firmly packed brown sugar
  • 4 cups water
  • 4 cubes chicken bouillion
  • 2 (14.5-oz) cans diced tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 tsp Italian seasoning
  • 1 (16 oz.) box lasagna noodles, broken into 1″ to 2″ pieces
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Crumble ground beef in a large soup pan. Season with salt, pepper, and granulated garlic. Cook over medium heat for 3 to 5 mins.
  2. Add chopped onion and bell pepper, and continue to cook until beef is browned and vegetables are cooked. Stir occasionally.
  3. Add thyme, Italian seasoning, brown sugar, water and chicken bouillon. Stir to combine.
  4. Add diced tomatoes and tomato sauce. Allow pot to continue simmering over medium heat.
  5. While pot simmers, break lasagna noodles into small pieces, approximately 2″ long or less. The pieces will look rustic and uneven.
  6. Bring to a boil, and then add broken lasagna noodles, stirring thoroughly.
  7. Reduce to low and simmer 20 to 30 mins, or until noodles are cooked. Soup will be thick, almost stew-like.
  8. Stir in Parmesan cheese and allow to simmer another 3 to 5 minutes.
  9. Spoon portions into bowls and garnish with a generous portion of mozzarella cheese.

Variations

  • Follow Paula Deen’s instructions to top the soup with broiled cheese before serving. Preheat the broiler, and scoop soup into ovenproof bowls. Sprinkle each bowl generously with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until melted and bubbly.
  • Add mozzarella cheese with Parmesan. Serve with a healthy dollop of ricotta and chopped green onion or parsley.
  • Vary the ingredients to suit your favorite lasagna ingredients. You might substitute some Italian sausage for some or all of the ground beef, or add some veggies like chopped carrot, spinach, or zucchini.
  • To make a vegetarian version, use vegetarian crumbles for the ground beef, vegetable broth for the water and bouillon, and add your favorite chopped veggies.

Time Required: 50 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

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