Vegetable Chowder

Autumn is upon us. For many of us school has started, the air is turning cool and the leaves are beginning to change to beautiful hues of orange and crimson. This is the time of year when my dinner table begs for rich and warm soups. Corn, bell peppers, and green beans give this hearty soup its fresh, summery flavor. This is a great dish for vegetarians or to add to your rotation of family meals.

Vegetable Chowder



Ingredients
3 tablespoons butter
1 large onion, diced (about 2 cups)
2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2 teaspoon dried thyme
3 cups milk
4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
8 ears corn, kernels removed (about 4 cups)
Coarse salt and ground pepper
1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)



To Prepare
- In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
- With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are not quite tender, 4-5 minutes. Season again with salt.

To Freeze
Cool chowder completely before transferring to airtight plastic containers; leave 1 inch of space at the top. Label and store in refrigerator.

To Serve
Defrost overnight in the refrigerator, then reheat on stove top over low heat (or in microwave).


*recipe & photo from Everyday Foods

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French Onion Soup

Soups are such a wonderful meal to freeze.
They thaw and reheat well (okay, not the kind with pasta in them, but that's the exception).

Today my family had a sick-day.
We all felt under the weather for different reasons.
What could heal us? French Onion Soup.
Try it tonight and freeze some for later.

This recipe serves 4-6....so double it!



FRENCH ONION SOUP

3 T. unsalted butter
3 large onions, sliced 1/4" thick
2 cloves (or 2 tsp.) minced garlic
2 T. all purpose flour
1 qt. beef stock
*2&3/4 c. dry white wine (optional)
2 bay leaves
2 springs fresh thyme (or 1 tsp. dried)
1 tsp. salt
pepper to taste

1 baguette
1&1/2 c. grated Gruyere cheese

To Prepare:
- place butter in medium/large pot and melt over medium heat.
- add sliced onions and cook over low heat for 30-45 minutes until lightly caramelized.
- add garlic and flour to pot and cook for 3 minutes.
- add broth, bay leaves, thyme and salt.
- bring to a boil and boil for 2 minutes.
- reduce heat and simmer at least 20-40 minutes. The longer you simmer the better the flavor will become. Remove bay leaves.
- slice baguette and toast under broiler until lightly golden. Set aside.

To Serve:
- ladle soup into oven safe bowls.
- top with 2-3 slices of toasted baguette and top with grated cheese.
- place under broiler until top is bubbly and brown.

To Freeze:
- ladle soup into oven safe bowl. cool completely in refrigerator.
- cover with plastic wrap and freeze for up to 3 months.
- In a separate baggie freeze 2 baguette slices and grated cheese for each bowl.

To Prepare from frozen:
- Allow to thaw in refrigerator.
- microwave on half power, stirring every 2 minutes until heated through.
- top with bread slice and grated cheese.
- broil until top is golden brown and bubbly.


* Please note that when cooking with alcohol that studies have proven that the alcohol does not cook out, even under extremely high temperatures and prolonged cook times. Keep this in mind when serving to children, those with liver problems or those who refrain from alcohol consumption.

For more research information and scientific study results click here.
For alcohol cooking substitues click here.
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Butternut Bisque

Sorry it's been a while since I posted. Our little family has been sickity-sick so far this December.

I return to you with a simple recipe by Martha Stewart for Butternut Bisque. Fancy Schmancy enough for company and your guests won't need to know that you whipped up this elegant autumnal soup in the blender and then stashed it in the freezer.

BUTTERNUT BISQUE

3 T. butter
1/2 diced yellow onion
2 cloves (or 2 tsp.) minced garlic
1/2 tsp. dried thyme
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
1 large butternut squash (4 lbs), peeled, seeded and cut into 1 inch cubes.
1 can reduced sodium chicken broth
1 c. half and half
salt to taste

1. In a large saucepan, heat butter over medium heat. Add onions, garlic, thyme, cinnamon and cayenne. Saute for 5 minutes.
2. Add squash, broth, half-and-half and 3 cups water. Bring to a boil. Reduce to a simmer and cook until squash is tender, about 20 minutes.
3. Working in patched, puree in a blender until smooth. Season with salt to taste.

To Freeze: Ladle into airtight containers. Label and freeze for up to 3 months.

To Serve: Heat in microwave on high for 1 minute intervals, stirring after each minute. When warmed through top with sour cream and a dash of cayenne pepper.

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Hearty Beef Stew

Every October my little family hosts a Pumpkin Carving Party and it has become a tradition to have this Hearty Beef Stew on that occasion each year. That's fine by me because this stew is easy as pie and cooks in a crock-pot on my counter all day while I get ready for the party. And this Beef Stew freezes really well. Divide it and freeze in single portions for a slow cooked taste of home in a snap.

Hearty Beef Stew


1 ½-2 lbs. stewing beef
2 cans tomato soup
4-5 potatoes
1 can beef broth
1 medium onion
½ lb. baby carrots
3 bay leaves
3-4 cloves garlic

1 pkg. beef stew seasoning
2 Tbsp. fresh flat leaf parsley
salt & pepper to taste

-Combine everything through the garlic in a 4 qt. Crockpot.
-Cook on High for 5 hours.
- remove bay leaves.
-Make a slurry* with seasoning packet and cold water. Add and bring to boil to thicken.
-Add salt and pepper to taste.
-Sprinkle top with fresh chopped italian parsley right before serving


To Freeze: Coll, uncovered in the refrigerator. Spoon into individual disposable soup bowls. Cover tightly with lid. Label and freeze for up to 6 months.

To Re-heat: Open one edge of lid to vent. Cook in microwave on high for 2 minutes. Stir. Continue cooking in two minute intervals (stirring in between) until desired temperature.




*A slurry is when you take a thickening agent like flour or cornstarch and whisk it together with cold water to make a thick paste. It is then added it to a hot liquid. Adding a thickening agent to hot liquid without this will create lumps. Be sure your soup comes to a boil again before serving or the thickening properties will not take effect.

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Taco Soup...Vegetarian Style

Remember this recipe for Toby's Taco Soup? It's pretty darn good, but Vegetarians don't need to miss out. Here's a version for you Herbivores too. My Sister-In-Law, Michelle, will be thrilled!


Vegetarian Taco Soup


Ingredients
1/2 c. chopped onion
2 can pinto beans (drained and rinsed)
2 cans black beans (drained and rinsed)
1 qt. tomato juice
1 pkg. taco seasoning
salt/pepper

optional additions
2 c. frozen corn
1 can diced tomatoes



Directions
- In a large pot saute onions.
- add 2 cans black and 1 can pinto beans.


- take remaining can of pinto beans and use a fork to smash the beans into a think paste. Add to pot. *


- add taco seasoning packet. Stir to coat beans.
- Dump in remaining ingredients.
- Bring to boil. Leave at hard boil for 30 minutes, uncovered.
- salt and pepper to taste.
- to serve top with shredded cheddar cheese, black olives, sour cream, green onions and taco chips.



To Freeze
- portion out individual servings by spooning soup into ziplock disposable bowls. DO NOT COVER with lids. Place on cookie sheet and flash freeze in freezer for 4 hours. Write "Taco Soup" on lids with permanent marker adding a green sticker. Cover with lids. stack in freezer.


To Reheat
From frozen: Open one edge of lid to vent. cook in microwave on high for 2 minutes. Stir. Continue cooking in two minute intervals (stirring in between) until desired temperature. Add toppings or eat plain.








*Vegetarian Tip: Ever tried to omit meat from a soup recipe and got a watery result? Adding a can of smashed beans to any soup recipe will thicken the soup base and add a meaty texture...without the meat.

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Toby's Taco Soup

I got this recipe from a real Rancher I knew once. His parents ran a ranch and in the Summer they hired a gazillion Ranch hands to "run" the cattle. This recipe has been cut down by about 10 times, since Toby's mom made it for about 25 starving ranch-men. It has been a staple in our family ever since I got it. Thanks Toby!

Ingredients
1-2 lbs. ground beef
1/2 c. chopped onion
1 can pinto beans
1 can black beans
1 qt. tomato juice
1 pkg. taco seasoning
salt/pepper

optional additions
2 c. frozen corn
1 can diced tomatoes



Directions
- In a large pot brown meat and onions, drain if needed.
- add taco seasoning packet. Stir to coat beef mixture.
- Dump in remaining ingredients.
- Bring to boil. Leave at hard boil for 30 minutes, uncovered.
- salt and pepper to taste.
- to serve top with shredded cheddar cheese, black olives,sour cream, green onions and taco chips.



To Freeze
- portion out individual servings by spooning soup into ziplock disposable bowls. DO NOT COVER with lids. Place on cookie sheet and flash freeze in freezer for 4 hours. Write "Taco Soup" on lids with permanent marker adding a green sticker. Cover with lids. stack in freezer.


To Reheat
From frozen: Open one edge of lid to vent. cook in microwave on high for 2 minutes. Stir. Continue cooking in two minute intervals (stirring in between) until desired temperature. Add toppings or eat plain.

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