Soup & Stew

Classic Chicken and Dumplings

Dear Sis,

William’s very favorite dish at Cracker Barrel is Chicken and Dumplings. This week we made some at home with success. It’s a new family favorite!

Classic Chicken and Dumplings

b
Print Recipe
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 c chicken stock
  • 1 lb. carrots, peeled and sliced
  • 1/2 t basil
  • 2 bay leaves
  • 1/2 t garlic powder
  • 1/2 t salt
  • 1 rotissery chicken, shredded
  • 1 1/2 c frozen peas

Dumplings

  • 2 c flour
  • 3/4 c buttermilk
  • 1/4 c slated butter, melted
  • 1/2 t baking soda
  • 1/2 t salt

Instructions
 

  • Combine stock, carrots, and seasoning in a large stock pot. Bring to a boil.
  • Whisk dry dumpling ingredients together. Add wet ingredients and stir until combined. Roll dough out on a floured surface to less than a 1/4 inch thick. Cut into 2 inch squares with a pizza wheel. Toss a few dumplings at a time into boiling broth.
  • Boil 10-15 minutes until carrots are soft and dumplings are cooked. Stir in peas and serve.

Dinner is served!

Love,

b

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Instant Pot Freezer Meals – Beef Vegetable Soup

Dear Sis,

These freezer meals have been so handy! We normally have to wrap up homeschool by three in the afternoon to start dinner, but we can school all the way to 4:30 PM with these instant pot freezer meals, which is inevitable on days we don’t begin until well after lunch:)

Beef Vegetable Soup

b
Instant Pot Freezer Meal, Beef Vegetable Soup
Print Recipe
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

Preparation Ingredients

  • 1 lb stew beef 1/2 inch cubes
  • 1 lg potato chopped and blanched
  • 1 onion chopped
  • 3 carrots peeled and sliced
  • 2 ribs celery diced
  • 1 c tomato sauce
  • 1 c frozen green beans
  • 1 c frozen peas
  • salt and pepper to taste
  • 2 1-gal freezer bag
  • 1 1-qt freezer bag

Serving Day Ingredients

  • 3 c beef stock

Instructions
 

Preparation Insturctions

  • Date, label, and copy serving day instructions onto one of the 1 gallon bag.
  • Place frozen vegetables in qt freezer bag, seal. Place remaining ingredients into labeled gallon bag, press out air and seal. Place both bags into another gallon freezer bag. Freeze for later use.

Serving Day Instructions

  • Add gallon bag and stock to instant pot. Pressure cook 10 minutes., natural release.
  • Stir in frozen vegetables. Serve with grilled cheese sandwiches.
Keyword instant pot, freezer meal, beef vegetable soup

Back to the Instant Pot Freezer Meal Directory

Dinner is served!

Love,

b

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Homemade Bread Bowls

Dear Sis,

William has been asking about getting broccoli cheese soup in a bread bowl from Panera. We made it at home, since it’s so much trouble to go out at the moment.

Homemade Bread Bowls

Print Recipe
Servings 8 bowls

Ingredients
  

  • 3 c warm water
  • 1 1/2 T dry active yeast
  • 2 T sugar
  • 1 t salt
  • 1/4 c butter melted
  • 7-9 c bread flour
  • 1 T milk
  • 1 egg white

Instructions
 

  • Combine water, yeast, and 1/2 t sugar in a small bowl. Stir to dissovle yeast. Cover and stand until foamy.
  • In large bowl combine, salt, 2 t sugar, butter, yeast mixture, and 4 c flour. Mix, adding additional flour 1/2 c at a time until dough pulls away from the bowl.
  • Knead until smooth. Oil bowl and dough. Cover and rise until doubled, about 30-45 minutes.
  • Divide dough into 8 pieces. Form balls. Place on parchment lined sheet. Cut an X into the top of each ball. Cover with plastic and rise 30-40 minutes more.
  • Make egg wash with milk and egg white and brush over dough. Bake 25 minutes in a 400 degree oven.
  • Remove bread from loaf center to create bowls. Ladle in soup and serve.
  • Freeze loaves wrapped in pastic and inside a freezer bag. Thaw on counter and warm in over before using.

Enjoy!

Love,

b

Purim 2020

Dear Sis,

This year I invested in a Megillah: Artscroll Youth Megillah: Fully illustrated with the complete text, simplified translation, and comments by Nosson Scherman. It was a great tool for creating our Purim to do list.

Purim To Do List

  • Assemble and deliver food baskets to three Jewish friends
  • Assemble a dry foods box for the poor and take it to the food pantry
  • Read the Megillah two times, with noise makers
  • Prepare and enjoy a Feast

Purim Menu

Dinner Rolls

Five Bean Soup 

Cheesy Mushroom Chicken

Mashed Potatoes

Roasted Carrots

Banana Pudding

5 Bean Soup
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Ingredients
  1. 1 red bell pepper, diced
  2. 1 onion, diced
  3. 2 T minced garlic
  4. 1 T avocado oil
  5. 3 c chicken stock
  6. 1 c tomato puree
  7. 1 can black beans
  8. 1 can cannellini beans
  9. 1 can great northern beans
  10. 1 can red kidney beans
  11. 1 can pinto beans
  12. 2 t cumin
  13. 2 t garlic powder
  14. 1 t onion powder
  15. 1 t paprika
  16. 1 t pepper
  17. 1 t salt
Instructions
  1. Set Instant Pot to Saute, saute pepper, onion, and garlic in oil.
  2. Stir in stock and tomato sauce.
  3. Drain, rinse, and add beans.
  4. Stir in spices.
  5. Place the lid on the Instant Pot and seal. Pressure cook 10 minutes. Release pressure and serve.
Adapted from Six Sister Stuff
Adapted from Six Sister Stuff
Tag Sis, You're It! http://www.tagsisyoureit.com/
Monterey Chicken with Mushroom Sauce
Serves 4
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Ingredients
  1. 4 chicken breasts
  2. 2 T avocado oil, divided
  3. 1/2 c Monterey Jack, shredded
  4. 8 oz mushrooms, halved and sliced
  5. 4 green onions, sliced
  6. 1/3 c water
  7. 1 heaping t, chicken stock concentrate
  8. 1 T unsalted butter
  9. 1/4 c sour cream
Instructions
  1. Season chicken with salt and pepper on each side.
  2. Panfry in 1 T oil over medium-high heat 5-7 minutes per side, until internal temperature reaches 165.
  3. Transfer to a serving dish. Top with shredded cheese and cover to keep warm.
  4. Add remaining oil and saute mushrooms and onions seasoned with salt and pepper.
  5. Stir in water and stock concentrate. Bring to a boil, cook stirring 2 minutes.
  6. Remove from heat, stir in butter and sour cream.
  7. Serve chicken with mashed potatoes and top with mushroom sauce.
Adapted from Hello Fresh
Adapted from Hello Fresh
Tag Sis, You're It! http://www.tagsisyoureit.com/
Roasted Carrots
Serves 4
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Ingredients
  1. 1 pound carrots
  2. avocado oil
  3. salt and pepper
Instructions
  1. Preheat oven to 425.
  2. Peel and diagonally slice carrots, or use baby carrots to save time.
  3. Place in an oven safe dish. Drizzle with oil and season with salt and pepper.
  4. Bake 25-30 minutes.
Tag Sis, You're It! http://www.tagsisyoureit.com/
We shared our feast and Megillah reading with our neighbor Mrs. Nicely.

Happy Purim!

Love,

b

Creamy Tomato Tortellini Soup

Dear Sis,

I have always loved Tomato Basil Soup. I make it on occasion, but I’m really the only one who enjoys it. I have longed for a family friendly alternative for some time. Today I found it!

Cream Tomato Tortellini Soup
Serves 6
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Ingredients
  1. 1/4 c unsalted butter
  2. 1 onion, diced
  3. 1 T minced garlic
  4. 1/4 c unbleached flour
  5. 3 c vegetable stock
  6. 1 (14.5 oz) can diced tomatoes
  7. 1 (8 oz) can tomato sauce
  8. 1 t Italian Seasoning
  9. 1/4 t salt and pepper
  10. 1 (8 oz) pkg. refrigerated cheese tortellini
  11. 2 c fresh spinach leaves
  12. 3/4 c heavy cream
  13. 1/2 c grated parmesan
  14. 1/4 c fresh basil, torn
Instructions
  1. Melt butter over medium heat in a thick bottom stock pot. Sauté onion.
  2. Stir in garlic and flour. Stir until thick and smooth.
  3. Whisk in vegetable stock gradually, bringing to a boil between additions.
  4. Stir in diced tomatoes, sauce, Italian seasoning, salt, and pepper. Return to a gentle boil.
  5. Add tortellini and cook until tender.
  6. Remove from heat. Stir in spinach, cream, parmesan, and basil.
Adapted from Tastes Better from Scratch
Adapted from Tastes Better from Scratch
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

P.S. I got some great pictures of the kids together this morning!

Chicken Burritos to Freeze

Dear Sis,

Today I started the day bright and early. I originally planned to try a new recipe for Chicken Burritos to Freeze, but forgot I needed chili in the recipe. Chili I was supposed to make before the Burritos. To self-correct, I ended up making 4 pans of Chicken Burritos and 4 batches of Chili to Freeze. It was a much longer duration on my feet than I had anticipated, but I got the job done. 

When making Chili, I realized that my recipe has evolved since I posted it a few years back, so I thought I’d take the time to repost it.

Brandy's Chili
Serves 8
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1 onion, chopped
  3. 1 T minced garlic
  4. 1 (24 oz jar) tomato sauce
  5. 2 (15 oz cans) kidney beans, rinsed
  6. 1 (14.5 oz can) diced tomatoes
  7. 1 T chili powder
  8. 1 T cumin
  9. 1 t oregano
  10. 1 t pepper
Instructions
  1. In a large stock pot, brown beef with onion and garlic. Drain grease if needed.
  2. Add remaining ingredients and simmer 1 hour.
Slow Cooked Option
  1. 4-6 hours on Low
Adapted from Chili Stew
Adapted from Chili Stew
Tag Sis, You're It! http://www.tagsisyoureit.com/
Brandy's Chili to Freeze
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Ingredients
  1. 4 (1 gal) freezer bags, labeled
  2. 6 lb. lean ground beef
  3. 4 onions, chopped
  4. 4 T minced garlic
  5. 4 (24 oz jars) tomato sauce
  6. 8 (15 oz cans) kidney beans, rinsed
  7. 4 (14.5 oz cans) diced tomatoes
  8. 4 T chili powder
  9. 4 T cumin
  10. 4 t oregano
  11. 4 t pepper
Instructions
  1. Brown beef 1 1/2 lb. at a time with 1 onion and 1 T minced garlic. Drain if needed. Cool a bit before placing in a freezer bag. Repeat 3 more times, with remaining ingredients.
  2. Add 1 jar sauce, 2 cans beans, 1 can tomatoes, 1 T chili powder, 1 T cumin, 1 t oregano, and 1 t pepper to each bag. Seal.
To prepare freezer meal
  1. Thaw completely in fridge. Simmer 1 hour on the stove top or slow cook for 4-6 hours on low.
Tag Sis, You're It! http://www.tagsisyoureit.com/
Once my 2 c of chili was ready, I was able to finish the burritos I’d started a few hours before:)

Chicken Burritos to Freeze
Yields 28
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Ingredients
  1. 4 square foil pans
  2. 6 T unsalted butter
  3. 1 onion, chopped
  4. 1/2 green pepper, chopped
  5. 1/2 c unbleached flour
  6. 3 c chicken stock
  7. 1 (10 oz can) tomatoes & green chilies, undrained
  8. 1 t chili powder
  9. 1 t cumin
  10. 1/2 t garlic powder
  11. 1/2 t salt
  12. 1/2 jalapeno pepper, chopped
  13. 2 c chili with beans
  14. 1 (8 oz pkg.) cream cheese
  15. 2 rotisserie chickens, deboned and shredded
  16. 28 uncooked flour tortillas
  17. 6 c Colby-Monterey Jack cheese, shredded
Instructions
  1. In a stock pot, melt butter. Sauté onion and green pepper. Stir in flour. Gradually stir in broth. Simmer. Stir in can tomatoes and chillies, seasoning, and jalapeño. Cube cream cheese and stir in until melted and smooth. Stir in chicken.
  2. Cook tortillas according to package instructions and keep warm.
  3. Place a scant 1/2 c of filling and a scant 1/4 c of shredded cheese in each tortilla. Roll up and place in greased pans. Each pan holds 6 across and then one burrito along the bottom edge.
Adapted from Taste of Home
Adapted from Taste of Home
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b

Creamy Cauliflower Soup

Dear Sis,

Today we had leftovers for lunch when we got back from family story/craft time at the library. William had the rest of the creamy cauliflower soup we made yesterday when Mama Jen, Carter, and Brother Zach came to play.

Creamy Cauliflower Soup
Serves 8
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Ingredients
  1. 1/2 c butter, divided
  2. 4 stalks celery, diced
  3. 2 carrots, peeled & shredded
  4. 1 onion, chopped
  5. 4 c water
  6. 1 head cauliflower, cut in florets
  7. 1/2 c unbleached flour
  8. 4 c whole milk
  9. 4 oz cream cheese
  10. 1 c shape cheddar, shredded
  11. salt and pepper to taste
Instructions
  1. Saute celery, carrot, and onion, in 2 T butter, in a stock pot until soft.
  2. Add water and cauliflower. Cover and simmer 15 minutes until cauliflower is soft.
  3. In a saucepan, melt remaining 6 T butter. Stir in flour to make a roux. Add milk gradually, stirring as it cooks. Stir in cream cheese until melted. Stir in cheddar until melted. Remove from heat.
  4. Mash cauliflower into small bits with a potato masher. Stir in cheese sauce. Season to taste.
Notes
  1. Goes well with crackers.
  2. Leftovers can be frozen.
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Tag Sis, You're It! http://www.tagsisyoureit.com/

William loves cauliflower! This is a great way to turn it into a meal:)

Love,

b

New Farm Animals

Dear Sis,

Today after nap time William got another package. This one was from Amazon. William had filled a chore/potty sticker chart a few days before and he decided he would like some farm animals as his reward. We found a great toy barn at the annual yard sales this year for $1.00. He has been using it as a parking garage for his matchbox cars, but has been asking for animals for a while. I kept telling him he’d have to do more chores and use the potty. Yes, I’m that Mom!

I reheated Cheeseburger Soup for dinner and I finally remembered to take a picture so I can share the recipe:)

Cheeseburger Soup
Serves 8
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Ingredients
  1. 1 lb. lean ground beef
  2. 1 t ground pepper
  3. 1 t salt
  4. 1 t garlic powder
  5. 1 t Italian seasoning
  6. 4 T butter, divided
  7. 1 onion, chopped
  8. 3 stalks celery, diced
  9. 3 carrots, peeled & grated
  10. 1 T garlic, minced
  11. 3 c chicken stock
  12. 1 1/2 t basil
  13. 2 lb. potatoes, peeled & chopped
  14. 1/4 c unbleached flour
  15. 1 1/2 c whole milk
  16. 8 oz sharpe cheddar, shredded
Instructions
  1. Brown beef in a skillet with pepper, salt, garlic power, and Italian seasoning. Transfer to a stock pot.
  2. Melt 1 T butter in skillet and sauté onion, celery, carrot, and garlic until tender. Transfer to stock pot.
  3. Add stock, bail, and potatoes to stock pot. Cover and simmer 10-15 minutes, until potatoes are tender.
  4. In a saucepan, melt remaining 3 T butter. Stir in flour to make a roux. Stir in milk gradually and cook stirring until thick. Stir in cheese until melted and smooth. Pour cheese sauce into stock pot and stir until smooth.
Notes
  1. We really like fresh baked biscuits with this soup! If you don't have time for homemade, bake frozen biscuits. They are every bit as good as homemade and don't have the weird taste and texture that refrigerated biscuits do.
  2. Leftovers can be frozen.
Adapted from From Freezer to Table
Adapted from From Freezer to Table
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b