Sunday, April 10, 2011

Creamy Farmhouse Chicken and Garden Soup

It's definitely getting warmer outside, but if you want to use your Crock-Pot one more time, here's a great recipe...

Creamy Farmhouse Chicken and Garden Soup

8 oz. pkg. frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 chicken breasts, cubed
1/2 tsp. minced garlic
1 can (14 oz.) chicken broth
1/2 tsp. dried thyme
1 cup uncooked egg noodles
1 cup half-and-half
1/2 cup frozen peas
2 tbsp. chopped parsley
2 tbsp. butter
1 tsp. salt
1/2 tsp. coarsely ground black pepper

1. Coat 4 1/2 quart Crock-Pot with nonstick cooking spray. Place stir-fry vegetables, corn, and zucchini in bottom. Add chicken, garlic, broth, and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center.

2. Add noodles to Crock-Pot. Cover; cook 20 minutes longer or until noodles are done.

3. Stir in remaining ingredients. Let stand 5 minutes before serving.

Tuesday, March 22, 2011

Paella with (Soy) Chorizo and Edamame

I know I've been a little behind on the blog. I've actually been cooking a lot, but haven't found a lot of time to sit down and write anything other than my dissertation. This meal, however, inspired me to make time. We ate this for dinner last night and it was delicious. I definitely plan on making it again soon!

P.S. If you've never eaten edamame, you should give it a shot!

Paella with (Soy) Chorizo and Edamame

6 oz. chorizo (or soy chorizo)
2 tbsp. extra-virgin olive oil
2 1/4 cups chopped yellow onion (about 1 large)
1/4 tsp. saffron threads, crushed (I left these out--saffron threads are too fancy for grad students).
4 garlic cloves minced
1 cup Valencia or Arborio rice
1 red bell pepper, chopped into 1/2-inch pieces
1/2 cup of dry white wine (always add an extra splash for good luck!)
2 cups organic vegetable broth
1/4 tsp. salt
1 1/2 cups frozen, shelled edamame (green soybeans), thawed
1/4 cup chopped green onions
1/4 cup coarsely chopped fresh flat-leaf parsley (optional)

1. Heat a large nonstick skillet over medium heat. Add chorizo to pan and cook until browned, crumbling and stirring occasionally. Drain (if necessary) and place in small bowl to the side.

2. Add olive oil to pan, swirling to coat. Add yellow onion and cook for ten minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly.

3. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.

4. Add vegetable broth and salt; brign to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

5. Return chorizo to pan, and stir in edamame (which should already be thawed). Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with parsley and onions and stir immediately.

Wednesday, March 2, 2011

Undone Stuffed Pepper Casserole

So, I've been a little behind on the blog. I was out of commission this past week because I had to have a little outpatient surgery. Apparently, I have a deviated septum and suddenly started having major nosebleeds. Gross, huh? First of all, I'd like to advise everyone to avoid nose surgery. It was VERY uncomfortable.

But, while I was recuperating, Myles cooked a delicious meal that has become one of our recent favorites. We were first introduced to this recipe by Myles' mom who made it for us while she was visiting in January (thanks Bev)!

Basically, it's stuffed peppers without the hassle. Let us know what you think!

Undone Stuffed Pepper Casserole

1 lb. lean ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain rice
1 jar (24 oz.) spaghetti sauce
1 1/2 cups shredded cheese of your choice

1. Heat oven to 350 degrees.
2. Brown meat with peppers and garlic in large skillet; drain.
3. Stir in rice, spaghetti sauce, and 3/4 cup cheese.
4. Spoon into 2 qt. casserole dish; top with remaining cheese.
5. Bake 25 minutes or until heated through.

Tuesday, February 15, 2011

South-of-the-Border Corn Chowder

Great news for the blog--a new Southern Living cookbook is on its way! In case you haven't noticed, I LOVE Southern Living! One of my dream jobs would be to write a southern history column for the magazine. My other dream job would be to work as a professional bath product critic and do things like review various bath bubbles, but I don't think that's a real job.

Anyways, Southern Living called the other day and asked what I (their loyal reader) looks for in a recipe. I think I responded a little too enthusiastically. : )

Until the new book arrives, I'd like to share a recipe from the Southern Living Slow-Cooker Cookbook--one of my personal favorites. I forgot to take a picture this week (sorry!), but here you go...

South-of-the-Border Corn Chowder

3 large potatoes, peeled and cut into 1/2 inch cubes (about 1 3/4 lbs.)
1 (16 oz.) package frozen whole kernel corn, thawed
2 (14-oz.) cans chicken broth
2 celery ribs, chopped
1 jalapeno pepper, minced
1 tbsp. minced garlic
1 1/2 tbsp. chili powder
1 1/2 tsp. salt
1 cup whipping cream

1. Combine first 8 ingredients in 4-quart slow cooker
2. Cover and cook on LOW 8 hours or until potatoes are tender
3. Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. (Makes 10 cups)

Thursday, February 3, 2011

All About Lentils

This week, "Dinner with the Beaupres" brings you two tasty recipes that incorporate the fastest-cooking legume around: lentils. The first recipe, "Winter Lentil Soup," is really a misnomer. When I think of lentil soup, I think of a bowl of lentils and spices, more or less. This recipe is much, much more. It includes kale, leeks, sweet potatoes, and tomatoes. I found it in The Commercial Appeal a couple of weeks ago.

The second recipe, "Spanish Lentils and Rice," is one of my all-time favorites. I make it every few weeks. It's easy, healthy, and satisfying. I recently shared the recipe with my in-laws, Bev and Barry, and it has become a favorite at their house, too. P.S. It's actually much tastier than it appears in the picture!

So, stay warm (especially if you're getting walloped by WINTER STORM ATTACK 2011) and enjoy!

Winter Lentil Soup

4 leeks, white and light green parts only
1 bunch kale
1 tsp. olive oil
1 (28 oz.) can whole tomatoes, drained
6 cups water
2 sweet potatoes, peeled and cut into 1/2 inch cubes
1/2 cup brown lentils
1 tbsp. fresh thyme or 1 1/2 tsp. dried thyme
1 tsp. kosher salt
1/4 tsp. black pepper
12 fresh basil leaves (optional)
1/4 cup grated Parmesan cheese

1. Slice each leek in half lengthwise, then slice each half into 1/4-inch thick half-moons (about 2 cups). Place in large bowl of cold water and swish to remove any grit. Drain and pat dry.

2. Remove the stems from the kale and slice leaves into 1/2 inch strips; you'll need about 3 cups.

3. Heat the oil in a saucepan over medium heat. Add the leeks and cook for three minutes.

4. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil.

5. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30-40 minutes. Spoon into bowls and serve with Parmesan cheese on top.

Spanish Lentils and Rice

1 cup dried lentils
1 cup uncooked long-grain rice
1 medium onion, chopped
1 medium-size green bell pepper, chopped
2 (14 oz.) cans chicken or vegetable broth
1 (10 oz.) can diced tomatoes and green chiles (Rotel, of course!)
1 tsp. salt
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. garlic powder
1 1/2 cups shredded Sharp Cheddar cheese

1. Place lentils in a a 4-quart slow cooker. Cover with water 2 inches above lentils; let soak 8 hours. Drain and rinse; return lentils to slow cooker.

2. Add rice and next 8 ingredients (everything except cheese).

3. Cover and cook on LOW 4 hours or until lentils and rice are tender. Stir in cheese and serve immediately.

Saturday, January 29, 2011

Oven Chicken Risotto

Finally, a risotto recipe that doesn't involve constant stirring! You literally just pop it in the oven and it comes out surprisingly creamy. In addition to being easy to make, however, the real advantage of this recipe is its adaptability. Essentially, after you've created the delicious risotto base, you could stir in any combination of meat, vegetables, and herbs you like. As written, the recipe calls for chicken and a Caprese-style combination of tomatoes, mozzarella, and basil. It's very good, but I'd like to try some new combos. Any suggestions?

Oven Chicken Risotto*

2 tbsp. butter
2 1/2 cups chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small onion, diced
1/2 tsp. salt
2 cups chopped deli-roasted chicken
1 (8 oz.) package fresh mozzarella cheese, cut into 1/2 inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil

1. Preheat oven to 400. Place butter in a 13x9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next three ingredients.
2. Bake, covered, at 400 for 35 minutes. Remove from oven. Fluff rice with a fork.
3. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.

*Southern Living 2010 Annual Recipes, p. 59.

Thursday, January 20, 2011

Beef Tagine with Butternut Squash over Couscous

I'm going to be honest...until this week, I had no idea what "Tagine" meant. Thanks to Wikipedia, though, I now know that Tagine refers to the pot in which this tasty Moroccan meal is cooked. A Tagine was originally made of clay, but nowadays, it's more like a shallow Dutch oven.

No matter what pot you use, however, this fragrant meal is easy to make and delicious. In fact, Myles wanted me to tell everybody that Beef Tagine is "off the map." (It's his new catchphrase).

So here's the recipe...

Beef Tagine with Butternut Squash*

2 tsp. paprika
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper
1 (1 lb.) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tbsp. olive oil
4 shallots, quartered (we just used a couple of onions)
1/2 cup fat-free, lower-sodium chicken or vegetable broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 lb.)
1/4 cup chopped fresh cilantro
cooked couscous

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.
3. Add garlic; cook 1 minute, stirring frequently.
4. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes.
5. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender.
6. Serve over couscous and sprinkle with cilantro.

* Cooking Light (January/February 2011), p. 80.