Taco Soup January 24, 2009
Posted by Teresa in : Dinner, Lunch , add a commentAll the best ingredients from tacos! Get a big pot and get going!
- one package of Veggie Ground Round (or 1 lb ground beef)
- half an onion, minced, about 1/4 cup
- 1 can of mixed beans (“bean medley” of PC Organics worked well), including the juice from the can
- 1 can diced tomatoes (I also had a fresh tomato, so I diced that and threw it in)
- 1 cup frozen corn (or 1 can of corn niblets)
The original recipe also called for 1 pkg taco seasoning mix and ranch dressing mix, but I just added a little chili powder, salt and pepper. If you use real beef, brown it thoroughly first, then add other ingredients. I highly recommend the Veggie Ground Round, as it’s easier, better for you, and tastes great! Heat up all ingredients until they are warmed through. Serve with
- 1 avocado, pitted and cut into pieces (or you could use guacamole)
- sour cream
- tortilla chips
You can crunch up the tacos like adding crackers to soup, or just munch on them on the side. The avocado and sour cream add SO much to the flavour — don’t leave them out! The original recipe also called for 1 can of hominy, but I had no idea where I could get that. The soup was great without it! Enjoy! 
This recipe came from a 4H cookbook I bought just before Christmas! It’s huge – I am looking forward to trying more recipes from it!
French Toast Twists January 13, 2009
Posted by Teresa in : Breakfast , add a commentOkay, this isn’t about actually twisting french toast, although you could probably try and it would turn out great! This is just some ideas to make French toast more exciting!
Things to add to the egg, for flavour:
- oregano or basil, or
- parmesan cheese, or
- anise seed (not too much, just 1/4 tsp or so), or
- sugar
Things to do with the bread:
- cut the crusts off, or
- cut the slices in half for better cooking (no gooey spots in the middle), or
- use a cookie cutter or biscuit cutter on the slice of bread before dipping it in egg
Things to top it with:
- jams – various fruit jams, but don’t forget red pepper jelly!
- syrups – maple is the favourite around here, but saskatoon or blueberry syrup is nice too!
- cheese – if you do a savoury spice
- or just plain butter
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking. 
