Recipes
Chicken Noodle Gumbo
Chicken Noodle Gumbo
This colorful dish makes enough to feed awhole bunch of hungry folks! Look for the “gumbo blend” of frozen vegetables at the market.
Ingredients
- 2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes 4 16-oz. cans chicken broth
- 15- oz. can diced tomatoes
- 32- oz. pkg. frozen okra corn, celery and red pepper mixed vegetables 8-oz. pkg. bowtie pasta, uncooked
- 1/2 t. garlic powder
- salt and pepper to taste
Instructions
- Place chicken, broth and tomatoes in a large soup pot.
- Bring to a boil over medium heat.
- Reduce heat;
- simmer 10 minutes.
- Add frozen vegetables, uncooked pasta and seasonings.
- Return to a boil.
- Cover and simmer one hour.
————————————————————————————————–
Spicy Sausage Chowder
Spicy Sausage Chowder
This easy recipe has become a staple inour household during the holidays. Just add all ingredients to the slow cookerand leave it to work its magic!
Equipment
- skillet
Ingredients
- 16- oz. pkg. sweet Italian pork sausage links diced
- 1 onion finely chopped
- 2 cloves garlic minced
- 15- oz. can diced tomatoes
- 4- oz. can chopped green chiles
- 15-1/4 oz. can corn
- 14-1/2 oz. can chicken broth
- 8- oz. jar enchilada sauce
- 1 t. dried oregano
- 1 t. chili powder
- 1 t. salt
- 1 t. pepper
- 2 c. water
Instructions
- In a skillet over medium heat, cook sausage until golden; drain.
- In a slow cooker, stir in sausage and remaining ingredients.
- Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4
- hours.
- Serve with Tortilla Crisps.
Notes & Wine Advice
Tortilla Crisps:
4 whole-wheat tortillas olive oilLightly brush both sides of tortillas with olive oil. Cut into wedges. Bake at 400 degrees on an ungreased baking sheet for 8 to 10 minutes, until crisp.
————————————————————————————————–
Jok
Jok
Rice Porridge
Ingredients
Rice:
- two cups jasmine is used traditionally, but other typesof rice are also fine
- Vegan chicken stock or regular vegetable stock: three-four liters
Suggested toppings:
- Crumbled tofu with soy sauce and garlic fried
- Sliced mushrooms with soy sauce and garlic fried
- Spring onions sliced
- Fresh ginger matchsticks
- Leafy greens spinach, cabbage, or spring greens
- Carrot grated
Instructions
- Bring 3 liters of stock to a boil in a pan –make it upright in the pan if using stock cubes/powder.
- Rinse jasmine rice thoroughly until the water runs clear in a sieve.
- Toss in the rice and carry to a low simmer.
- With the lid on, cook for about 90 minutes.
- Turn off the stove when the rice begins to break down and resembles a soupy porridge consistency.
- Serve with a range of delicious toppings in a dish.
————————————————————————————————–
Chili Verde
Chili Verde
Equipment
- Saucepan
Ingredients
- 2 small zucchini cut into 1⁄2-inch pieces (2 cups)
- 1 large green bell pepper cut into 1⁄2-inch pieces (11⁄2 cups)
- ½ lb small red potatoes cut into 1⁄2-inch pieces (11⁄2 cups)
- 2½ cups water
- ½ cup salsa verde from 12- to 16-oz jar
- 1 can 15.5 oz white or yellow hominy, drained, rinsed
- 1 extra-large vegetarian vegetable bouillon cube
- 2 teaspoons chili powder
- ¼ cup sour cream
Instructions
- In 3-quart saucepan, mix all ingredients except sour cream.
- Heat to boiling over high heat.
- Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
- Top individual servings with 1 tablespoon sour cream.
Notes & Wine Advice
This recipe was developed using salsa verde, meaning “green salsa” that’s made with tomatillos and green chiles, versus tomato salsas that are made with jalapeños.
Nutrition values
Calories: 170 kcal
————————————————————————————————–
Chili Blanco
Chili Blanco
Equipment
- Saucepan
Ingredients
- 1 cup chopped onions 2 medium
- 2 cloves garlic finely chopped
- 2 cans 15.5 oz each great northern beans, drained, rinsed
- 1 can 11 oz white shoepeg corn, undrained
- 1 can 4.5 oz chopped green chiles, undrained
- 1 extra-large vegetarian vegetable bouillon cube
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups water
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese 2 oz, if desired
- 1/2 cup broken tortilla chips if desired
Instructions
- Spray 3-quart saucepan with cooking spray; heat over medium-high heat.
- Add onions and garlic; cook and stir 1 minute.
- Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water.
- Heat to boiling.
- Reduce heat to low; cover and simmer about 15 minutes, stirring occasionally, to blend flavors.
- Remove from heat.
- Stir in cilantro.
- To serve, place 2 tablespoons cheese in each individual soup bowl.
- Spoon chili over cheese; top with tortilla chips.
Notes & Wine Advice
If you crave a hot bite, use Monterey Jack cheese with jalapeño peppers! For fun, top with crushed colored tortilla chips.
Nutrition values
Calories: 430 kcal
————————————————————————————————–
Ratatouille Chili
Ratatouille Chili
Equipment
- Dutch oven
Ingredients
- 2 tablespoons olive oil or vegetable
- 1 large eggplant 1 lb, cut into 1⁄2-inch cubes (4 cups)
- 1 large onion chopped (1 cup)
- 1 medium green bell pepper chopped (1 cup)
- 1 clove garlic finely chopped
- ½ cup sliced zucchini
- 3 teaspoons chili powder
- 1 teaspoon chopped fresh or 1⁄4 teaspoon dried basil leaves
- ¼ teaspoon salt
- 1 can 15.5 oz great northern beans, drained, rinsed
- 1 can 14.5 oz whole peeled tomatoes, undrained
- 1 can 8 oz tomato sauce
Instructions
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients, breaking up tomatoes.
- Heat to boiling; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally, until zucchini is tender.
Notes & Wine Advice
From the Provence region of France, the popular dish of ratatouille is often served as a side dish or appetizer. The flavors typical of this dish include eggplant, zucchini, tomatoes, olive oil and garlic, all of which are found in this savory chili version.
Nutrition values
Calories: 290 kcal
————————————————————————————————–
Three-Bean Enchilada Chili
Three-Bean Enchilada Chili
Equipment
- Saucepan
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion chopped (1 cup)
- 1 medium green bell pepper chopped ( 1 cup)
- 1 can 28 oz crushed tomatoes, undrained
- 1 can 15 oz dark red kidney beans, drained, rinsed
- 1 can 15 oz black beans, drained, rinsed
- 1 can 15 oz pinto beans, drained, rinsed
- 1 can 10 oz enchilada sauce (11⁄4 cups)
- 1 teaspoon dried oregano leaves
- Tortilla chips broken, if desired
- Shredded Cheddar cheese if desired
Instructions
- In 3-quart saucepan, heat oil over medium-high heat.
- Add onion and bell pepper; cook 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except tortilla chips and cheese.
- Heat to boiling.
- Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally.
- Sprinkle individual servings with chips and cheese.
Notes & Wine Advice
Pinto beans are two-tone kidney-shaped beans widely used in Central and South American cooking. They turn pink when cooked and are the most widely used bean in refried beans.
Nutrition values
Calories: 390 kcal
————————————————————————————————–
Three-Bean Chili
Three-Bean Chili
Equipment
- Small bowl
Ingredients
THREE-PEPPER SALSA
- 1 medium red onion finely chopped
- ½ teaspoon salt
- 3 medium tomatoes seeded, finely chopped (about 13⁄4 cups)
- 1 small yellow bell pepper finely chopped (about 1⁄2 cup)
- 1 small poblano chile seeded, finely chopped (about 1⁄3 cup)
- 1 small jalapeño chile seeded, finely chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice 1⁄2 large
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
GARLIC RICE
- 2 cups uncooked regular long-grain white rice
- 2 tablespoons vegetable oil
- 4 cloves garlic cut into thin slices
- 3 cups water
- 1 teaspoon salt
CHILI
- 1 can 28 oz organic diced tomatoes, undrained
- 1 can 15 oz dark red kidney beans, drained, rinsed
- 1 can 15 oz black beans, drained, rinsed
- 1 can 15 oz chick peas (garbanzo beans), drained, rinsed
- 1 can 15 oz tomato sauce
- 3 small bell peppers any color, diced
- 1 Anaheim or jalapeño chile seeded, chopped
- 2 tablespoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
SALSA-CREAM
- 1 container 8 oz sour cream
- ⅓ cup Three-Pepper Salsa
Instructions
- In small bowl, rub onion and 1⁄2 teaspoon salt together with fingers.
- Add enough water to cover onion; pour onion and water into strainer to drain.
- Return onion to bowl.
- Repeat rinsing and draining several times to remove harshness.
- Drain well, removing all excess water.
- In medium bowl, mix onion and remaining salsa ingredients.
- Refrigerate until serving time.
- In small bowl, place rice and enough water to cover.
- Let stand about 15 minutes.
- Pour rice and water into strainer to drain well.
- In 3-quart saucepan, heat vegetable oil over medium-high heat.
- Add garlic; cook and stir until light golden brown.
- Add rice; cook 3 minutes, stirring frequently.
- Add 3 cups water and 1 teaspoon salt.
- Heat to boiling over high heat.
- Reduce heat; cover and simmer 15 minutes.
- Before serving, remove garlic slices from rice with fork.
- Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
- Heat to boiling.
- Reduce heat; cover and simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
- In small bowl, mix salsa-cream ingredients.
- To serve, spoon 1 cup rice on one side of each large shallow soup bowl.
- Spoon 11⁄2 cups chili next to rice in each bowl.
- Top each with salsa-cream and, using slotted spoon, three-pepper salsa.
Notes & Wine Advice
Don’t be intimidated by the long list of ingredients! Each ingredient adds to the specialness of this chili. And the extra flavors make this chili worth the effort.
Nutrition values
Calories: 750 kcal
————————————————————————————————–
White Bean Chili
White Bean Chili
Equipment
- Dutch oven
Ingredients
- ¼ cup butter or margarine
- 1 large onion chopped (1 cup)
- 1 clove garlic finely chopped
- ¼ cup chopped fresh or 1 teaspoon dried basil leaves
- 3 cups vegetable broth from 32-oz carton
- 2 tablespoons chopped fresh cilantro or parsley
- 2 teaspoons chili powder
- ¼ teaspoon ground cloves
- 2 cans 15.5 oz each great northern beans, undrained
- 1 medium tomato chopped (3⁄4 cup)
- Corn tortilla chips if desired
Instructions
- In 4-quart Dutch oven, melt butter over medium-high heat.
- Add onion and garlic; cook, stirring occasionally, until onion is tender.
- Stir in remaining ingredients except tomato and tortilla chips.
- Heat to boiling.
- Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- Serve chili topped with tomato and tortilla chips.
Notes & Wine Advice
White chili, a twist to traditional tomato-based chili, uses a vegetable broth as its base, rather than tomato.