the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
In a large saucepan, heat oil. Add beef and all its juices, and brown on all sides, about 20 minutes or until liquid cooks off. Add vegetables, 3 cans of beef broth, and beer. Empty can of tomato paste into a small bowl. Fill empty tomato paste can with water and combine with tomato paste, then add to saucepan. Cook stew uncovered for 1 hour, 15 minutes, stirring occasionally. In a small bowl, combine remaining can of beef broth with flour to make a paste. Add flour paste to saucepan and stir to incorporate and thicken. Cook an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste and garnish with parsley. Serve with crusty bread.
“‘A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that’s become a winter favorite,’ recalls Kristi Teague of Southside, Tennessee. ‘A dash of hot sauce a little basil give it special flavor.'”
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
I’d use Miracle Whip instead of mayo if I was doing it, but there’s not enough to taste the difference. We also generally add a 2nd can of cream of chicken soup so there’s more (& thicker) gravy. We have used the light Miracle Whip and the “healthy request” can of chicken soup with no discernible difference.
Obviously, a rotisserie chicken makes this go a little more quickly. Ha ha. Also, I like to grill the chicken breasts on the counter-top electric grill rather than boil them. Seems easier, and I like the dark edges.
This is one of my favorie meals, it lasts for lunches for days or freezes well. I like ’em with a side of nice fresh green beans.
Also… you could change it up with Cream of Mushroom or Cream of Celery or Cream of whatever soup… Not sure how you’d adapt to a vegetarian/vegan version if you wanted to… I know Campbell’s “cream of” soups have “natural flavors” that could have once been alive & self-aware… and I’m not sure about stove-top stuffing but I’m sure there’s chicken flavoring in there.
We’ve also done this with leftover Turkey & stuffing after Thanksgiving.
This past Christmas when we had the family over for a holiday dinner, I decided to try & make some scalloped potatoes. I found a ton of recopies online, and took what I liked from some & what I liked from others and put them all together… leaving out the stuff I didn’t like. They turned out really well, to the compliments of everyone. The only problem is that I didn’t write down what I did… so I had no idea when I went to make them again for an Easter dinner yesterday. Last time, like everyone in the kitchen, I kept adding stuff until the sauce looked & tasted just right.
Friday night, I pulled out the same printed recipes from last time…. made sure we had most of the stuff here & popped what I needed on to the grocery list. This time I wrote down what went into it, but I may have the portions off… Where I have “cup” or “Tablespoon”, I may have just dumped some stuff in by eye.
People have asked how I made them, so I’ll try writing it out coherently here. I’ll add that my wife, Bethany, washed & cut the potatoes while I made the sauce… which was invaluable… because the sauce needed to be watched, and cut potatoes that sit for any period of time get all brown. I guess I could have cut them & put them in some cold water to halt the browning if I absolutely had to… but we get along well in the kitchen, and it’s nice to cook together sometimes. (I offered for her to do the sauce & to put me on potato duty, but she declined in case the cause didn’t turn out well, the blame could go solely on me.)
Eric’s Decadent Cheesy Scalloped Potatoes:
5 lb. bag of russet potatoes
2 cups shredded Sharp Cheddar Cheese (I buy the stuff in bags, this is 1 small bag.)
2 cups shredded Colby & Monterey Jack Cheese (The store brand was 2 bags for $5 I think.)
1 pint (2 cups / 16 fl. oz.) heavy cream
1½ cups buttermilk
1 stick (8 Tbsp.) butter
½ cup Parmesan cheese
4 Tbsp. flour
4 Tbsp. corn starch
Salt/Pepper/Season All to taste
1 tsp minced garlic (I used the stuff minced & put in olive oil, in little jars)
2 Tbsp. sour cream
2 Tbsp. Miracle Whip or mayonnaise… (or 1 Tbsp. Each!)
1 sm. bag bacon bits
bread crumbs (or crackers)
9″ x 13″ glass baking dish
spoon and/or wisk
large bowl (if you’re gonna soak the potatoes)
measuring cup & spoons
Preheat the oven to 350°.
Wash & slice the potatoes, store in cold water if you have to so they don’t brown… or have someone do that while you…
Grease a 9 x 13 glass baking dish with the stick of butter. Melt the rest of the butter on medium heat in a saucepan.
Add the flour & corn starch to the butter to make a roux.
Turn it down to low heat, & slowly stir in the cream, buttermilk, sour cream, & mayo/Miracle Whip. Stir like a madman.
Add the bacon bits, garlic, Parmesan cheese, and salt/pepper/spices to taste. Don’t forget to stir.
Add about half of each kind of shredded cheese to the mix, keep stirring like a madman.
Pull the sauce from the heat, keep stirring… add a little to the bottom of the baking dish.
Later potatoes, sauce, & remaining shredded cheese… saving a nice amount of shredded cheese for the top.
Cover with foil, bake at 350° for an hour.
Pull it out, uncover, top with bread crumbs or crumbled up crackers, add some additional seasoning if so inclined, and pop it back in for another 15 minutes.
Well, there you have it. Pretty simple, and nothing makes me happier than cheese & potatoes. I noticed a lot of scalloped potato recipes don’t have cheese, but really… where’s the fun in that? Some also used a cream of chicken or cream of potato soup… makes it too much like White Trash ‘Taters for me. You may want to skip the breading, use chips or those crispy canned fried onions. Everyone has their own thing that they dig. Yukon Gold potatoes would make this really nice, probably wouldn’t need to cook as long…red potatoes might make it bitey… A mix may be nice. As far as the spices, I used coarse ground black pepper, I think some dry mustard, paprika, and some McKormick Season All.