Homemade Sausage and Cabbage Soup

 It's almost April, and Easter is this weekend, but it still feels like winter here.  There's still snow on the ground and it has been so cold.  I really hope it warms up soon, I can't wait until spring arrives!  But in the meantime, I keep making warm and hearty soups for dinner.  

This sausage and cabbage soup started out with me saying "I have sausage in the freezer and leftover cabbage...what can I make with that??"  I came up with this soup, and to be honest I was a little iffy about it as I was cooking.  I was doubting if my family was going to eat it.  But, I should have had more faith in my cooking abilities:  both of the boys loved it.  And my husband gobbled it up and told me that I should add cabbage to my chicken noodle soup, too.  I don't think I'll be adding cabbage to all my soups, but it does taste good in this one!

 What you need:  for about 10 servings

• 8 oz Great Northern beans, soaked overnight or quick soaked according to package directions
• medium onion, chopped
• 3 carrots, chopped
• 12 oz cooked sausage, sliced thinly
• 3 cloves garlic, minced
• 1 small head of cabbage (about 1/2 of a medium or large head)  Remove outer leaves and core, then chop
• 4 cups water
• 14 oz can diced unsalted tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried parsley flakes

Let's get cooking:
1.   Drain soaked beans, then add to a medium pot with enough water to cover by 1 inch.  Bring to a boil, then reduce heat and simmer 1 1/2 to 2 hours until soft.

2.  Meanwhile, add remaining ingredients to a stockpot.  Bring to a boil, then reduce heat and simmer about 1 hour.

3.  Drain beans, then add to the stockpot.

 Enjoy your delicious soup for dinner!
-Lily

Made-from-Scratch Homemade Chili Recipe

Even though it's March, it was snowing yesterday--and we have about a foot of snow still on the ground!  Weather like this makes me crave comfort foods like this yummy chili.  It's warm, hearty, and so delicious.  

Mmm, peppers, tomatoes, onions--chili has lots of veggie goodness, plus plenty of healthy and filling beans.  I like to start with dried beans because I like to control the salt in my dishes, and because I like texture better.  But, if you're in a hurry you can substitute canned beans.  You can also make it in the crockpot all day and come home to delicious chili waiting for you.

 Ingredients:  For about 8 servings

• 8 oz dried kidney beans
• 4 oz dried Great Northern beans
• 4 oz dried black beans
• 12 oz ground beef
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 cloves garlic, minced
• Two 14.5 oz cans no-salt-added diced tomatoes, undrained
• 8 oz can no-salt-added tomato sauce
• 1 tsp salt (if using canned beans, I would start with 1/2 tsp and add more if needed)
• 1 to 3 tsp chili powder, to taste
• 1/2 tsp dried basil
• 1/2 tsp black pepper
• hot sauce to taste

Note:  if using canned beans, substitute two 15 oz cans kidney beans, rinsed and drained

 Let's get cooking:
1.  Rinse and soak dry beans overnight (or quick soak) according to package directions.  Drain beans, then place in a pot with enough water to cover the beans by at least 1 inch.  Bring to a boil, then simmer about 1 1/2 to 2 hours, or until soft.

2.  In a large skillet, cook the ground beef until meat is cooked through.  Drain fat.  Remove from skillet.

3.  In skillet, cook onions, peppers, and garlic until soft.

4.  In a stockpot, combine the ground beef, onion, peppers, garlic, tomatoes, and tomato sauce.  Add the cooked beans and spices.  Bring to a boil, then reduce heat.  Simmer 1 hour. 

Slow-cooker directions:  Follow directions as above.  In step four, combine the ingredients in a slow-cooker.  Cook on high for 8 hours or on low 4 hours.

Since I have one- and three-year-olds, I don't make my chili very spicy.  Instead, after we've dished up our chili, my husband and I add hot sauce to taste.  This way, each person controls how spicy it is.

Enjoy your hot, hearty, homemade chili!
-Lily


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Homemade Chicken and Broccoli Casserole

I loooove this chicken and broccoli casserole recipe--and so does my family.  Actually, everyone I've ever made it for has liked it.  Once I made it for a family at church through our meals ministry.  I delivered it, and 30 minutes later the mom called just to tell me that her kids never liked casseroles, but they gobbled up this one.  That was a shining moment in my culinary career :) 

I think the big secret with this casserole (or any casserole I cook) is that I make it from scratch.  No goopy cans of cream-of-something or powdered soup mixes.  Just simple ingredients, all baked together into hearty, comforting deliciousness.  

This recipe does take time to make (over an hour), but it's worth it!  Plus, it makes a lot, so you could even divide it into two casseroles and freeze one for another dinner.

What you need:  for one 9 x 13 casserole, about 10 servings.

• 5 cups cooked white rice
• 3 to 3 1/2 cups broccoli, chopped
• 2 cups milk
• 2 Tbs butter
• 2 Tbs flour
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp garlic powder
• 8 oz mushrooms, sliced
• 2 Tbs oil, divided
• 1 medium onion, chopped
• 2 large chicken breasts (about 1 lb) cut into 1-inch chunks
• 1/2 cup shredded cheddar cheese
• 2 recipes (about 1 1/2 cups) homemade breadcrumbs

Let's get cooking: 

 1.  Cook the rice according to package directions.

2.  Lightly steam the broccoli.

3.  Melt butter in a large skillet over medium-low heat.  Whisk in the flour.  Gradually whisk in milk. Simmer until it's thickened slightly, stirring every few minutes so it doesn't stick to the bottom of the pan.  Remove from heat and stir in pepper, salt, garlic powder, and mushrooms.  Set aside.

4.  In a second skillet, heat 1 Tbs oil.  Saute onions over medium heat until soft.  Remove from pan.

5.  Heat 1 Tbs oil in skillet over medium heat.  Cook chicken until browned and cooked through. 

6.  Spray a 9 x 13 glass pan with cooking spray.  Mix together rice, broccoli, mushroom sauce, onions, and chicken.  Sprinkle the breadcrumbs and cheese on top.  Bake at 350 degrees about 30 minutes, or until the cheese is turning golden and the casserole is heated through. 

Enjoy!

-Lily

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Homemade Ham and Bean Soup

Mmmm, soups really are my family's favorite food all winter.  I love how they are cheap, easy, and oh-so-delicious. 

We often buy spiral-sliced hams (we actually just bought two, they're on sale right now for Thanksgiving).  But after you eat all the slices, you're left with a bone and a bunch of scraps.  That's where this great recipe comes in.  You save the bone and scraps, and toss them in a stockpot.  Add some beans and veggies = super cheap and delicious dinner.

This soup takes about 4 hours total, but it's simmering for most of that time and you don't have to do anything.  I usually start this after lunch, and when dinnertime comes supper is ready and waiting!

What you need: for about 10 servings

• 1 lb Great Northern Beans, soaked overnight or quick-soaked
• 1 spiral sliced ham bone and scraps  (the assorted pieces that aren't neatly sliced)
• 8 cups water
• 1/2 tsp garlic powder
• 1 1/2 tsp Italian seasoning
• 1/2 tsp ground black pepper
• 2 medium onions, chopped
• 3 carrots, chopped

Let's get cooking:
1. If you haven't soaked your beans, quick-soak them according to the package directions.
2. Meanwhile, in a large stockpot bring 8 cups water and your ham bone and pieces to a boil.  Reduce heat and simmer for 1-2 hours.
3. Remove ham bone and fat from the broth.  Save any pieces of ham from the bone, then discard.  Cut any large chunks of ham into smaller pieces, then add back to the stockpot.
4.  Drain beans and add to the soup.  Add spices.  Bring to a boil, then reduce heat and simmer about 1 hour.
5.  Add onions and carrots and simmer about 1 hour.

And that's it, five steps and your soup is ready :)
-Lily

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Chicken Soup from Scratch

It's getting colder, which means it's time for soups and stews!  I love making soup for dinner--I get it all prepped during the kids' naptime.  Then it can simmer on the stove until we're ready for dinner, and we don't have that crazy hour before dinner when I'm trying to cook, and E wants my attention, and the baby is crying,and my poor husband walks in the door into chaos.

I like to make chicken soup from scratch, which means that the first three steps you're basically making your own chicken stock.  Then you strain out the bones and make the soup.

When I buy chicken breasts, I get them with ribs attached.  I cut off the breast off for other meals and save the chicken bones/scraps in a ziploc in the freezer.  When the bag is full, I make chicken soup!

The total time for this recipe is about 4 hours--but don't worry, most of the time your soup is simmering and you don't have to do anything.

What you need:  for 10 servings

• 3 lb chicken bones (one large ziploc full of bones)
• 2 carrots, cut up
• 1 large onion, sliced
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp whole black peppercorns 
• 2 bay leaves
• 8 cups cold water
•  1 sweet potato, cut into 1 inch chunks
• 1 1/2 cup medium noodles
• 1 cup frozen green beans
• 2 tsp salt

Let's get cooking:

1.  Combine first 8 ingredients (through water) in a stockpot.  Cover and bring to a boil, then reduce heat.  Simmer, covered, for 2-3 hours. 

2.  Place a double layer of cheesecloth in a colander, and place over a large bowl.  Pour the stock through the colander to strain.  Place broth back in the stockpot.

3.  Let everything in the colander cool a little so you can handle it.  Separate out the veggies, chicken bones, and chicken pieces.  Discard the bones.  Place the veggies and chicken pieces (I had about 8 oz) back in the stockpot.

4.  Add the sweet potato to the soup.  Simmer 1 hour, then increase heat and bring to a boil.  Add the noodles and green beans.  Boil until noodles are cooked.

Enjoy! 
-Lily