Alphabet Soup Mix in a Jar

Meal-Prepping and filling your pantry doesn’t have to be a daunting task.  Utilizing dehydrated veggies and herbs works great to have a quick grab and prepared home cooked meal.  These also have a great shelf life to have on hand during emergency and disaster situations.

Today I am sharing a fun kid friendly recipe.  Alphabet Soup.  And it tastes so much better than store bought condensed.

First to prepare your jars.

  • 1 half pint canning jar with a tight lid.
  • 1 cup alphabet pasta
  • 2 tablespoons dried vegetable flakes
  • 1 teaspoon chicken bouillon granuals or powder
  • 1/8 tsp black pepper

Directions for jars.

  1. Make sure your jar and lids are clean and dry!
  2. Layer 1/2 cup of pasta, then 1 tablespoon of dehydrated veggies, then the boullion and Pepper.
  3. Layer the second tablespoon of veggies then the second half cup of pasta.
  4. The layering just makes it “pretty”.
  5. Tightly screw on your lid and label.
  6. Alphabet Soup Mix
  7. Add 4 cups water + 1/2 cup of tomato pasta sauce.

When you are ready to use.

  1. Place water, pasta sauce and contents of jar in a large sauce pan.
  2. Bring to a boil on high heat.
  3. Reduce heat and simmer for 10 minutes, uncovered, or until pasta and veggies are tender.

Easy peasy!

Place in a cool place to store that isn’t prone to high humidity, your pantry.
Until next time!

Kay L Rice

Napolito Soup

The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!

I can have soup every dinner and lunch and not get tired of it.  Luckily my husband enjoys it as well.

This is a favorite of mine because of the intense flavors and warmth.

These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).

Ingredients

  • 1 sweet onion diced
  • 5 cloves of garlic diced
  • 1 quart of chicken broth
  • 1 tbsp lard
  • 2 jalapeno peppers diced
  • 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
  • 1 half pint of tomatoes with jalapeno peppers
  • 1 quart of halved or whole tomatillos
  • 1 tsp ground cumin
  • 2 tbsp of lime juice
  • 1 quart of canned napolitos (cactus) drained
  • 1 pint of white kidney beans
  • Fresh cilantro diced
  • 1 pint of hominy
  • 1 pint of yellow corn
  • 4 tbsp of corn flour
  • 2 quarts of water

Directions

  1. In a very large soup pot, melt your lard.
  2. Add your onion, garlic and diced jalapeno peppers.
  3. Cook until just a little “limp”.
  4. Add in your hominy and corn.
  5. Cook for about 5 minutes, stirring with the onion mix.
  6. Add in your (cooked) pork.
  7. Cook for about 5 minutes stirring into the mix.
  8. Now add everything else EXCEPT the corn flour and cilantro.
  9. Cook soup on a low simmer for 2 to three hours.
  10. Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
  11. Stir the corn paste into the soup.
  12. Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
  13. Just before serving stir in a handful of cilantro.
  14. Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.

I hope you enjoy this as much as we do.

Until next time,

Mrs. Kay L Rice ūüĆ∂ÔłŹ

Southwest Corn Chowder

Well by now you know we really enjoy meals with a kick. This is a wonderful summer chowder made from fresh sweet corn ūüĆĹ. 

Ingredients:

  • 3 cups of sweet corn (kernals)
  • 3 potatoes diced
  • Half a sweet onion diced
  • 3 cloves of garlic diced
  • 2 small dried chipotle peppers 
  • 1 cup chicken broth
  • 3 tablespoons of butter
  • 1 1/2 cups of milk
  • 1 cup water
  • 1/2 Cup Greek yogurt
  • 1 cup Masa
  • 1 roasted chili diced (optional)

Directions:

  1. Melt your butter in a deep pan.
  2. Add in all of your vegetables in the pan to “fry”.
  3. Sprinkle with 1 tablespoon of Masa.
  4. While those are cooking, put your Chipotle Peppers and broth in a large Crock-Pot, turn on low.
  5. When your corn mix is looking like it’s starting to fry scoop out 2 cups of the mix and put it in your Crock-Pot.
  6. Using a hand blender, puree the items in the Crock-Pot.
  7. Add in your remaining Masa, milk & water and continue to puree.
  8. Fold in your yogurt in the Crock-Pot mixture.
  9. Add the the remaining fried corn, potatoes, onion mix from the pan into the Crock-Pot.
  10. Stir in with about a teaspoon of salt for flavor.
  11. Cook on low until nicely thick.
  12. Add more Masa if you need to thicken it up.

Enjoy!

Until next time,

Mrs. Kay L Rice

Kale Soup

This time of year the greens really start coming in.  After awhile one gets tired of salad so here is a comfort soup made from fresh kale.  You can also substitute or mix fresh spinach or collard greens with or instead of the kale.  Nothing warms the soul like a hot bowl of soup at the end of the day!

Ingredients:

  • 4 cups of chicken broth
  • 1 cup of water
  • a “bunch” of fresh kale (or greens) stripped from their stems and chopped
  • 1 yellow onion diced
  • 6 yellow or red potatoes diced
  • 4 large garlic scapes (message me to find out what this is or google it!)
  • 3 medium golden beets
  • 2 large carrots
  • 1 tsp of fresh thyme
  • 1 tbsp of fresh basil chopped
  • 1 tsp of salt
  • 1 lb of ground sausage, already browned (I use spicy sausage for an extra kick)

Directions:

  • Pour your stock and water in your large crock-pot
  • Dice and chop all your veggies and put in your crock-pot
    • On the potatoes, cut out any eyes but keep the skins on the potatoes, dice small
    • Carrots, scrap off skin and root hairs and dice large
    • Golden beets: cut off the greens and “tail” and scrape off skins, dice large. ¬†(You can add the fresh beet greens if you like as well, strip off the stem. ¬†Waste not want not.)
    • Dice your garlic scapes small.
  • Add in your herbs.
  • Brown your (spicy) sausage in a separate pan until cooked.
  • Add the sausage and any juice from the pan into the crock-pot.
  • Stir the contents.
  • Set on High for 2 hours then move to low to finish cooking.
  • Add salt to taste and some fresh basil just before dishing up.

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Enjoy and let me know how you enjoy this recipe.

Until Next Time,

Mrs. Kay L. Rice

 

 

Black Eyed Peas & Ham Soup

Black Eyed Peas & Ham Soup

February 7, 2017

In the dreary days of February nothing is better than coming home to a hot crock of soup!  Especially when my loving husband has been doing the cooking!  We believe in using everything we have on hand and that means when we get a ham we use it all!  After putting up for the freezer most of the meat we were left with nice sized ham bone with scraps on it.  The perfect beginning to an amazing filling soup.  This amazing treat screams Country Southern Cooking at its best.  Enjoy!

Ingredients:

  • 1 lb of dried black eyed peas
  • 1 tablespoon of olive oil
  • 5 carrots, diced
  • 1 tablespoon of celery seed
  • 2 stalks of chopped celery (optional)
  • 1/2 large onion, diced
  • 6 cloves of garlic, minced
  • 1 large ham bone with meat scraps on it (with about 3/4 lb of ham scraps)
  • 1 small can of diced tomatoes with peppers
  • 5 handfuls of torn kale leaves (remove your stems)
  • tsp of course ground black pepper
  • 2 to 3 cups of water

Directions:

  • The night before: Rinse your black-eyed peas and pick through and discard anything that isn’t a black-eyed pea.  Soak in water overnight.
  • The next day, drain and rinse your peas
  • In a skillet, heat your olive oil.
  • Saut√© your carrots, celery, celery seed and onion on a medium heat for about 5-7 minutes.  Do not burn your veggies.
  • Add the garlic and saut√© for another 2 minutes.
  • Put your veggies in your crockpot.
  • Add in the ham bone, extra ham if needed, rehydrated black-eyed peas and the water and simmer for about 6 hours in your crockpot. 
  • Add in the tomatoes.
  • Remove the bone scrapping off any additional ham scraps into the soup.
  • Simmer for another 30 – 45 minutes.
  • Add in your kale leaves until the leaves are done, approximately 10 minutes of cooking.

Let cool and enjoy, maybe with some homemade corn bread on the side!  This is a hearty soup that will leave you warm and satisfied!

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Until Next Time,

Mrs. Kay L. Rice

 

Meal Prep Class 101: Moroccan Lentil Soup

On November 17, 2016 at 7pm at Quest Community Church we will be preparing two freezer meals. This is recipe #2. 

These are the instructions we will be following in class. Whether you can join us in person or not I hope you enjoy the recipe. 

Moroccan Lentil Soup (Vegetarian)

Ingredients

  • 2 cups chopped onions
  • 2 cups carrots
  • 4 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground black pepper
  • 3 cups chopped cauliflower (can be performed)
  • 1 3/4 cups lentils
  • 1 28 ounce can diced tomatoes
  • 1 10 ounce pkg frozen chopped spinach
  • 2 tbsp lemon
  • 1/2 cup chopped fresh cilantro
  • 1 one gallon freezer bag
  • 1 quart freezer bag

Preclass Instructions

  1. On the gallon bag write the name of the recipe & the date prepared.
  2. Write “on day of cooking add 3 cups vegetable stock”
  3. On the quart bag write lentils

Day of class

  1. In your quart bag add your lentils.
  2. Seal and set aside. 
  3. In your gallon bag add: onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon, and pepper.
  4. Add cauliflower, tomatoes, spinach.
  5. Add in cilantro & lemon juice.
  6. Carefully add your lentils bag on top of ingredients in gallon bag
  7. Carefully remove air and seal. 
  8. I like to double bag my soups.

When you want to cook

  1. The night before you prepare, place in the refrigerator in the bags to thaw (standing up in a bowl).
  2. Place your vegetable stock on the counter so you don’t forget

The morning of cooking

  1. I use a 8 quart oval Crock-Pot.
  2. Take out your lentils bag and set aside.
  3. Dump the ingredients in your Crock-Pot.
  4. Dump in your lentils.
  5. Add your vegetable stock
  6. Place your Crock-Pot on LOW and cook for 7-8 hours (5 hrs on High).
  7. Serve & enjoy!

Until next time,

Mrs. Kay L Rice

Meal-Prepping Meal: Italian Spinach And Tortellini Soup

Meal-Prepping Meal: Italian Spinach And Tortellini Soup

I just got home from a wonderful vacation in the South. What a fantastic time I had with my awesome husband. Sadly, vacations come to an end and real life is eagerly waiting. So, in anticipation of a crazy week of getting back into the swing of our daily routine, mealprepping is a necessity. 

I have modified this recipe from Weight Watchers to use as a freezer meal. Yes Weight Watchers, I enjoyed vacation a little too much. I just can’t say no to good southern cooking. So here we go. 

Ingredients: (for each bag/serves 6)

  • 1 chicken breast cubed small & cooked
  • 2 tablespoon olive oil
  • 1 small onion diced
  • 2 Peppers (red & yellow) diced
  • 1 medium zucchini cubed
  • 1 medium summer squash cubed
  • 3 garlic cloves diced
  • 1 small bag frozen chopped spinach (or 2 cups washed & chopped fresh baby spinach)
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 (9 ounce) package frozen spinach and or cheese tortellini
  • 1 1/2 tsp Italian seasoning
  • 1/8 red pepper flakes
  • 2 cubes of chicken bouillon
  • 1/4 cup fresh chopped basil
  • 1 gallon sized freezer bag

Directions:

  1. On your freezer bag write Tortellini Soup & the date. Also write Add 3 cups water on day to cook. 
  2. Make sure your chicken is cooked and cooled.
  3. Add your chicken in your bag.
  4. Add your veggies to your bag.
  5. Add your can of diced tomatoes with juice
  6. Add your spinach last to the veggies.  
  7. Add the olive oil
  8. Add garlic
  9. Add red pepper & seasonings. 
  10. Add your basil
  11. Add your Tortellini
  12. Very carefully seal your bag, pressing out the air as you seal.
  13. I like to double bag my soups. 

The day before you want your soup. 

  1. Take out of the freezer and put in the refrigerator, standing up in a bowl to thaw. 

The day of cooking. 

  1. Dump all contents into your soup Crock-Pot. 
  2. Add 3 to 3 1/2 cups water
  3. Stir
  4. Set on LOW and cook for 5-6 hours 

At the end of the day serve with a sprinkle of Fresh asiago or Parmesan cheese and enjoy. 

Until next time,

Mrs. Kay L Rice

Pasta Fagioli Soup

After making this soup many times at home I decided to share it with my Women’s Bible Group one evening. ¬†As it turns out, it was very well liked. ¬†Since I was asked to share my recipe, here it is!

This is an amazing white and red bean soup with such an amazing savory broth and pasta that it can not help but give you that warm home feeling!

pfsoup

Ingredients:

  • 1 pound ground turkey
  • 1 small onion diced small (1 cup)
  • 1 large carrot diced (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 3 cloves of garlic, minced
  • 2 ¬†14-ounce cans of diced tomatoes
  • 1 15-ounce can of red kidney beans with liquid
  • 1 15-ounce can great northern white beans with liquid
  • 1 15-ounce can of tomato sauce
  • 1 12-ounce can V-8 sauce
    • NOTE: ¬†Instead of the tomato sauce, tomatoes and V-8 I use my own Italian Soup Stock
  • 1 tablespoon of white vinegar
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of FRESH oregano
  • 1 teaspoon FRESH basil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon of FRESH thyme
  • 1/2 pound (1/2 a box) of Ditalini pasta

Directions:

  1. Brown your ground turkey in a large saucepan or pot over medium heat.
  2. Drain off most of the fat.
  3. Add onion, carrot, celery and garlic and saute for approximately 10 minutes with the meat.
  4. Put all the items in your crock pot.
  5. Add in the remaining ingredients, except the pasta.
  6. Turn your crockpot on low and cook for 6ish hours.
  7. About 45 min before serving, boil and drain your pasta until a touch less than done.
  8. Add your pasta to your crockpot and continue to cook on warm for the remainder of the 45 minutes.
  9. Serve.
  10. Enjoy!

I hope you enjoy this recipe!  Please let me know if you enjoyed the recipe and if you added your own touches to improve.

Until next time,

Mrs. Kay L. Rice