B&J’s Hearty Vegetable-Beef Soup

Long time, no post, I know. But I haven’t known what to do with this blog for over a year because my living situation has greatly improved and my mental health has improved with it. I don’t feel the need to talk about my eating disorder at length anymore but some readers expressed an interest in recipes. So, with that in mind, have one that my spouse and I came up with together.

 

B&J's Vegetable Beef Soup

B&J’s Vegetable Beef Soup

 

Recipe:

B&J’s Hearty Vegetable-Beef Soup

Ingredients:

1.5lbs of beef cut into ½” cubes – dealer’s choice but we usually use rump roast or a London broil

5 cans (10 cups) of no salt added beef broth

12oz frozen sliced carrots

1 (one) 15oz can sliced new potatoes

1 (one) 15oz can rosemary, and oregano diced tomatoes

1 (one) 15oz can basil, rosemary, and oregano diced tomatoes

1 (one) 15oz can roasted garlic diced tomatoes

1 (one) 15oz can no salt added diced tomatoes

1 (one) 15oz can no salt added corn

1 (one) 15oz can no salt added green beans

1 (one) 15oz can seasoned black beans

1 (one) 12oz box of noodles – we usually use garden rotini

4 tablespoons garlic powder (3 to be used during browning of meat, 1 to put in the soup broth)

1.5 teaspoons dried oregano (optional)

½ teaspoon dried sage (optional)

½ teaspoon chili powder (optional)

Method:

Brown the meat in large stock pot with 3 tablespoons garlic powder and ½ teaspoon chili powder

While the meat is browning drain the cans of: corn, green beans, potatoes, and no salt added tomatoes

Once the meat is brown, add the beef broth, drained cans, cans of undrained tomatoes, undrained black beans, and spices. Bring to a boil then simmer for 40 minutes.

After 40 minutes, add the frozen carrots to soup cook noodles according to box directions.

Serve by putting some of the cooked noodles in bowls and ladle the soup over the top. Store noodles and soup separately.

Makes A LOT of soup and noodles.

Soup in storage, noodles are in the cottage cheese container.

Soup in storage, noodles are in the cottage cheese container.

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Dill Pickle Dip

I saw this recipe in a food group I belong to on Facebook. I asked the author permission to share it and they said yes.

Dill Pickle Dip

By Olivia Callaway

1 8oz block of cream cheese softened
1/4 cup of yellow onion
1/4 cup of dill pickles
Dried dill flakes
(Pickle juice added to reach desired consistency)

She says she used something similar to a Slap Chop to chop up her onion and about 5 spears of pickles. The picture she posted had pretzel rods as the dip vehicle so I think it’d work lovely with crackers, hard pretzels, veggies, really I think the sky’s the limit here.

Pasta Salad with Tuna and Peas

So, here’s a recipe I’ve adapted from someone I used to know. It’s really easy to make and pretty cheap, also fairly balanced.  I’m guessing at the amounts used ’cause I eyeball it then taste it as I go.

 

Ingredients:

  • 12 oz multi coloured pasta (Wacky Mac is good but any multi coloured pasta works great)
  • 10 oz canned tuna (we used whole white albacore)
  • ~1 cup mayonnaise or more/less to suit taste
  • 1/2 cup frozen peas
  • 1 tablespoon powdered garlic or more/less to suit taste
  • Juice from half a lemon, carefully seeded

Optionally can add shredded, raw carrots, celery, or any other crunchy veggie that sounds good.

What To Do:

  1. Cook the pasta according to package directions. Immediately drain and rinse with cool water until the pasta is cold. Drain thoroughly.
  2. Put the peas in a colander and rinse with cool water until thawed and soft all the way through. Drain thoroughly.
  3. Open, drain and flake the tuna.
  4. In a large mixing bowl, combine the peas, pasta, optional additional veg, garlic powder, and mayo. Mix until well incorporated.
  5. Put the tuna on top, squeeze the lemon over the top of the fish, and then mix thoroughly.
  6. Taste, adjust mayo/garlic to taste; serve with bread/crackers.

Do let me know if you try it and how you like it. Me, my husband and father have this pretty often.

My Mom’s Chili

Since my fiance and I just made this, I figured I’d share. It’s cheap, filling, and relatively health to boot. It’s not 100% my mom’s way of doing it but it’s pretty close.

  • 1 can corn
  • 1 can chopped tomatoes
  • 1 can each:
  • Black beans, chili beans, pinto beans, chickpeas
  • 1 can beans of choice or another can chili beans
  • 1lbs ground meat (optional, we usually do turkey)
  1. Brown meat (if using)
  2. Add the tomatoes, undrained
  3. Add chili beans, undrained
  4. Add remaining cans, drained
  5. Add one canful of water
  6. Rise to boiling
  7. Simmer for 15-30 minutes, until chili thickens
  8. Serve with cheese, sour cream, corn chips, etc.

Foodbank Poor Slow Cooker Chicken – Recipe by Me

The food bank gave us a cut of chicken I’m normally not fond of due to texture and they also gave us rice, carrots, and potatoes. So I had to get creative. This is what I came up with:

1 cup cooked chicken, shredded

2 cans chicken broth/stock

3 or 4 potatoes, cut into bite-sized pieces (skin or no skin; dealer’s choice)

4 stalks celery, sliced

3 carrots, sliced

1 cup non-instant rice

1 can corn

1 clove garlic, minced

1 teaspoon sage

1 tablespoon parsley

1/2 teaspoon rosemary

  1. Set up your crock pot and put in the rice on the bottom.
  2. Pour in 1 can of chicken broth.
  3. Wash and chop up veggies and garlic.
  4. Add veggies (including canned corn, drained), garlic, spices, and cooked chicken to crock pot. Add remaining can of chicken broth.
  5. Cook on high for 4-6 hours or on low for 6-8 hours, until carrots, potatoes, and rice is soft. Serve with bread if desired

It’s sort of gloopy and not really soupy but it’s tasty and very cheap (even if you have to buy the carrots, potatoes, and chicken). Let me know if you try it. I was just guessing how much of the sage, parsley, and rosemary I added because I just threw in what looked right to me.

Brown Bag Microwave Popcorn

My fiance and I have two parrots, as such, we have to be careful what products we use, including avoiding Teflon as much as possible (which can be difficult because that stuff is in a lot of weird things, like vacuum bags). Imagine my horror when we found out that not only does microwave popcorn have scary ingredients that are nearly impossible to pronounce, many brands (and generic brands) also have Teflon.

Last week, I was doing my nightly pinterest hunt for recipes to try. This has become an obsession but I figure it’s a good thing since it’s a positive thing that I can do relating to food. Anyway, I stumbled on a pin talking about how to microwave popcorn using plain, brown lunch bags.  I was dubious but figured it didn’t hurt to try it. So we picked up a container of plain popcorn (usually used for air popping) and some brown lunch bags.

I had a killer migraine on Wednesday and slept most of the day. Yesterday morning, I finally came out of my migraine stupor (mostly — I still feel a bit hungover from it) and I was craving popcorn. So my fiance tried it. And, HOOBOY, it works! I was amazed!

I think the most exciting part for me is all the flavour/topping options. Or, you can eat it plain if you like it like that.

Anyway, here is the link to how to do it:

http://www.squawkfox.com/2010/07/27/popcorn-recipe-gourmet-popcorn/

Chicken and Cheese Taquitos from Baked Bree

Tonight, my fiance and I tried a new recipe. I’ve had this recipe bookmarked for a few months but my fiance is one of the least food-adventurous people I know so it took some convincing to get him to try it. And, I must say, it did not disappoint! We left out one of the tablespoons of chili powder because my fiance can’t handle spicy food and we also left out the onions due to his onion allergy. I highly recommend this to anyone who eats chicken and dairy.

Recipe here:

http://bakedbree.com/chicken-and-cheese-taquitos