Kuhle Kitchen

October 31, 2008

Scrumptious Beef Stew

Filed under: Soups & Stews — Ryan @ 5:16 pm

We first made this last fall and man was it delicious.  We have been craving it for some time now and now that the leaves are falling it makes for perfect weather for a nice hearty beef stew.  Note: the end product is not exactly what most would consider “stew,” this is more like a really thick and stewie pot roast… but we call it “stew.”

Ingredients:
3 to 4 lb chuck roast
2 cans cream of mushroom soup
2 packages Lipton Onion soup mix
Carrot and Potatoes, peeled and cubed
Button mushrooms (optional)

Directions:
1. Line roasting pan with large piece of tin foil (enoughto wrap chuck roast pieces, carrots and potatoes, and soup mixture)
2. Cut chuck roast into bite sized pieces and add to pan.
3. Mix cream of mushroom soup with Lipton Onion soup mix in seperate bowl.
4. Scatter carrots and potatoes (and mushrooms) around and between meat pieces.  Pour soup mix over all.
5. Seal foil.  Bake at 375 degrees for 1 1/2  to 2 hours, until meat is very soft.

October 13, 2008

Chicken Noodle Soup!

Filed under: Chicken, Soups & Stews — Ryan @ 3:29 pm

It’s time for cozy, warm foods like chicken noodle soup! I’m actually not a big fan of the stuff in the can, but this recipe is a different animal entirely. It’s a tiny bit more involved than opening a can and dumping it in a pot, but the results are scrumptious!!!

Ingredients:

  • 1 rotisserie chicken
  • 1 cup chopped celery
  • 1/4 cup chopped carrots
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 8 ounces egg noodles
  • 8 cups water
  • 6 cubes chicken bouillon
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1 tablespoon dried parsley

Instructions

1. Saute the celery and onions with the butter on medium about five minutes in a stock pot.

2. Add the water, broth, and boullion cubes. Once the cubes have melted, throw in the entire rotisserie chicken! Add the bay leaf, black pepper, parsley, marjoram, and carrots. Simmer for 30 minutes.

3. Take out the chicken and cut off the meat. Add the meat back into the stock pot.

4. Add in the egg noodles and continue to simmer for 10 more minutes.

September 26, 2008

Chicken Stew

Filed under: Chicken, Soups & Stews — Ryan @ 7:20 pm

We decided to make this on a whim, and it turned out to be really delicious! It’s a take on the beef stew recipe that we will include here in a couple of weeks.

Ingredients:

  • 1 can cream of mushroom soup
  • 1/2 can chicken broth
  • 1 packet onion soup mix
  • 2 russett potatoes, cut into chunks
  • 3 carrots, cut in chunks
  • 2 cups frozen mini onions
  • 2 chicken breasts, in chunks
  • 1 cup mushrooms
  • Salt to taste

Instructions:

1. Line your crock pot and throw in your veggies and chicken. Pour broth over everything.

2. In a separate bowl, mix together cream of mushroom soup and onion soup mix. Pour over the chicken and veggies and make sure that every chunk has at least a little bit of soup covering it.

3. Cook on high for 2 hours, then turn to low until it’s time to eat. Season with salt to taste. Enjoy!

September 20, 2008

Springfield Chili

Filed under: Soups & Stews — Ryan @ 4:55 pm

I got this recipe out of Cooking Light magazine.  I noticed it when we found the Cincinnati Five-Way Chili, what grabbed my attention was the use of beer and also Worcestershire sauce.  I’ve updated the calling of Worcestershire sauce to 2 teaspoons as opposed to the original 1 teaspoon as the original recipe calls for, I really like the sweetness of Worcestershire sauce.

Ingredients:
1 bacon sliced, finely chopped
2 1/2 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
2 (12-ounce) can beer (I drink Bud Light, use what you like)
3 tablespoons chili powder
2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounce) shredded cheddar cheese

Directions:
1. Cook bacon in Dutch oven on medium heat til browned (5 minutes). Stir in 2 cups onion; cover and cook til onion is tender (5 minutes). Uncover and stir in garlic; cook for 1 minute.
2. Turn to medium-high; add turkey and sirloin. Cook til browned (5 minutes), stir to crumble. Add 1 can beer (drink 2nd can), cook til liquid reduces to 1/3 cup (7 minutes).  Stir in chili powder, worcestershire sauce, kosher salt, cumin, tomatoes, and tomato sauce. Cover, reduce heat, simmer 30 minutes til it thickens. Stir in beans; cook 10 minutes. All done!

Don’t forget to leave a comment and share your results!

September 6, 2008

Cincinnati Five-Way Chili

Filed under: Soups & Stews — Ryan @ 4:22 pm

Quick Tip: We have found that the barbecue sauce has a tremendous impact on the flavor of the chili.  Play around with different types of barbecue sauces, but always be sure to use a sauce that you and your family enjoy.

Ingredients:

Cooking spray
1 pound ground turkey
1/2 pound ground sirloin
2 1/2 cups chopped onion (about 2 medium), divided
2 garlic cloves, minced
1 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
3 tablespoons spicy barbecue sauce
1/2 teaspoon kosher salt
4 teaspoons white vinegar
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground coriander
1/2 ounce unsweetened chocolate, chopped
1 (10 3/4-ounce) can tomato puree
3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese
1 (15-ounce) can kidney beans, rinsed, drained, and warmed (about 1 1/2 cups)
Oyster crackers (optional)

Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add turkey and sirloin to pan; cook 5 minutes or until browned, stirring to crumble.
Add 2 cups onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.
Stir in 1 cup water and next 12 ingredients (through puree); bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Place about 1/2 cup cooked spaghetti into each of 6 bowls. Ladle 1 cup chili into each bowl.
Top each serving with 4 teaspoons remaining onion, 2 tablespoons cheese, and 2 1/2 tablespoons beans. Serve with crackers, if desired.

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