Soups & Stews
Chicken Tortilla Soup
Chicken Tortilla Soup
Servings: 4
Calories: 631kcal
Ingredients
- 1 lb chicken cubed
- 49 oz chicken broth one 49oz can
- 26 oz cream of chicken soup one 26oz can
- 16 oz plain yogurt
- ½ onion chopped
- 8 oz can chopped green chilis
- 1 clove garlic minced
- 1 cup salsa optional
- 15 corn tortillas torn into strips
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Cook chicken all the way through either by baking or grilling on the stovetop. Let cool, and chop into bite-sized pieces.
- Sauté onion until translucent.
- Mix the chicken, onion, broth, cream of chicken, yogurt, salt, pepper, green chilis, garlic and salsa in a large pot.
- Thoroughly heat through. 15 minutes before serving, add the tortillas to the soup to add texture and a nice corn flavor.
- Serve, and enjoy!
Beef Stroganoff
I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Beef Stroganoff
Beef Stroganoff is a stick-to-your-bones classic that everyone loves! Between the chunks of beef and vegetables, and that creamy sauce, it’s a true winner. This recipe calls for rice, but it can always be replaced with wide noodles. The Nostalgic Foodie
Servings: 4 people
Calories: 1250kcal
Ingredients
- 2 lbs beef cubes
- ½ lb butter (two sticks)
- 1 onion diced
- 1 cup mushrooms sliced
- ½ bell pepper red or green, diced
- 1 tbsp Worcestershire sauce
- 1 dash Tabasco sauce
- 1 clove garlic minced
- 1 tbsp garlic salt
- 1 cup sour cream
- 1 cup heavy cream
- 3 tbsp white wine vinegar
- 2 tbsp flour
- 1 cup rice
Instructions
- Prepare the rice by boiling 2 cups of water, lower the heat and add rice. Cover, and simmer on low for 20 minutes.
- Heat butter in a deep skillet, and sauté the beef cubes until brown on all sides.
- Once browned, add onion, mushrooms, bell pepper, Tabasco, Worcestershire sauce, garlic clove and garlic salt.
- Once the vegetables are soft, add sour cream, heavy cream and white wine vinegar.
- Sprinkle flour over the mixture to help thicken the sauce.
- Cover, and simmer for one hour, or until the meat is completely tender.
- Plate with a scoop of rice with Stroganoff ladled on top.
- Serve, and enjoy!
Gazpacho
I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Gazpacho
Gazpacho is the perfect summer soup! It’s often forgotten, but this combination of fresh, bright ingredients makes any hot day bearable. The Nostalgic Foodie
Servings: 4 people
Calories: 221kcal
Ingredients
- 1 clove garlic peeled and chopped
- 1 large green pepper seeded and chopped
- 2 cucumbers peeled, seeded and chopped
- ¼ cup olive oil
- 1½ cups tomato juice
- 8 tomatoes peeled and crushed
- 1 small onion peeled and chopped
- 3 tsp salt
- 1½ tsp paprika
- ½ cup red wine vinegar
Instructions
- Combine half the vegetables, olive oil, vinegar, tomato juice, salt and paprika in a blender or food processor.
- Blend until there is a smooth consistency.
- Add the other half of the vegetables, and blend until smooth.
- Taste for seasoning, and add more salt or paprika if you’d like. You can also add a dash of pepper here for taste.
- Chill the gazpacho until until very cold.
- Serve, and enjoy!
Notes
- Given the size of your blender or food processor, you may need to blend in multiple batches. Just combine all the soup together in the end.
- When chilling the soup, be mindful of the olive oil. It could harden if the temperatures are too cold.
- Top the gazpacho with croutons, chopped cucumber, chopped scallions or other finely chopped vegetable for added texture.
Brunswick Stew
Who doesn’t love a solid Brunswick Stew? This hearty classic goes back generations, and it’s perfect for fall or winter dinners. It’s hearty, it’s hot and it’s oh-so-comforting! What’s interesting to me is the fact this particular recipe calls for chicken. It had me thinking, I don’t think I’ve ever had a chicken version, but I couldn’t wait to try it out.