This soup is my version of a soup that a friend of mine makes. It is seriously the best soup I have ever made! I really think it could have used some avocado on top though. Maybe next time I will add that. I’m sure I will be making this many more times. I hope you make this soup and enjoy it too!
1-2 Tablespoons Extra-Virgin Olive Oil
1½ lbs Chicken Breasts, Cut Into Bite Sized Pieces
1 Medium Zucchini, Chopped
6 Cups Chicken Stock
1 (11 oz) Can Mexicorn
1 (14.5 oz) Can Diced Tomatoes
1 (14.5 oz) Can Diced Tomatoes With Green Chilies
1 (15.5) oz Can Chili Beans
1 (6.5 oz) Can Sliced Black Olives, Drained
1 Cup Brown Rice
Salt & Pepper
2 Tablespoons Chili Powder
1 teaspoon Paprika
½ teaspoon Cumin
¼ teaspoon Crushed Red Pepper
1 teaspoon Poultry Seasoning
1 teaspoon Garlic Powder
For Toppings –
Shredded Cheddar Cheese
Sliced Green Onions
Heat the olive oil in a large soup pot over medium-high heat.
Add the chicken, cooking until browned. Add the zucchini and cook until softened, 2-3 minutes.
Stir in the chicken stock, Mexicorn, both cans of diced tomatoes, beans, olives, rice, salt, pepper, chili powder, paprika, cumin, crushed red pepper, poultry seasoning and garlic powder. Bring to a boil. Reduce heat to medium-low, cover and simmer until rice is cooked, abut 45 minutes.
Serve with the toppings.
Recently we have been getting a lot of tomatoes in our Bountiful Baskets, but we don’t typically eat a lot of raw tomatoes. So, I decided to make my own crushed tomatoes with them. This is the second time I’ve done this with the tomatoes and it’s worked out really well.
Tomatoes (I used 7 large tomatoes to make 4 cups of crushed tomatoes)
Italian Seasoning (1 Tablespoon for the 7 tomatoes) – optional
Bring a large pot of water to a boil. Have a large bowl of ice water next to the stove. Cut a small X on the bottom of the tomatoes and cut off the hard spot on the top where the stem was. Place the tomatoes in the boiling water until the skin starts to separate, about 30 seconds. Remove the tomatoes from the boiling water and place in the ice water. Peel the tomatoes. The skin will just fall off.
Empty the large pot and place it back on the stove over medium heat. Put the peeled tomatoes in the empty pot and crush with a potato masher. Add the Italian seasonings. Cook for 10-15 minutes, stirring occasionally.
Use right away, freeze in zip top bags or can the crushed tomatoes.
These are surprisingly good. It’s like a delicious mini meatloaf wrapped in a cabbage blanket. This is adapted from a recipe by Tyler Florence from the Food Network. You won’t need the whole head of cabbage for this, just the large outer leaves. There were 10 large leaves on the cabbage I used.
For the sauce -
1 Tablespoon extra-virgin olive oil
1 clove garlic, grated
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with green chilies
1 Tablespoon white wine vinegar
½ Tablespoon sugar
salt & pepper
For the filling -
2 Tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated
8 oz Baby Bella mushrooms, chopped
1 Tablespoon dried basil
salt & pepper
1 lb ground beef
1 head cabbage
Preheat oven to 350°F.
Prepare the sauce by heating the olive oil in a sauce pan over medium heat. Add the garlic and cook for 1 minute. Add the diced tomatoes, cook for 5 minutes. Stir in the vinegar and sugar. Cook for another 5 minutes to thicken. Season with salt and pepper to taste.
Prepare the filling by heating the olive oil in a skillet over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the mushrooms and cook for another 5 minutes to soften. Stir in the basil and season with salt and pepper. Add ½ cup of the sauce to the onions and mushrooms.
In a large bowl, combine the ground beef and egg. Season with salt and pepper. Mix in the onion and mushroom mixture.
Prepare the cabbage leaves by carefully removing them from the head of cabbage. Lay the damaged outer leaves in the bottom of a 9×13 inch casserole dish. Place the rest of the large leaves in a pan of boiling water for 20-30 seconds to soften them. They will need to be soft for rolling.
Distribute the filling evenly among the softened cabbage leaves. Roll them up, tucking in the sides, and lay them seam side down in the casserole dish.
Top with the remaining sauce. Bake for 1 hour.
I’ve never really been a huge fan of tomato soup, but this was delish! This recipe comes from another of my favorite cooks, Tyler Florence from the Food Network.
2 ½ lbs tomatoes, cut into large chunks
6 cloves garlic, peeled
1 onion, sliced
½ cup Extra-Virgin Olive Oil
salt & pepper
3 cups chicken stock
2 bay leaves
2 Tbsp butter
2 Tbsp dried basil
½ cup milk
Preheat oven to 450°F.
On a baking sheet, combine the tomatoes, garlic, onion, olive oil and season with salt and pepper. Roast until caramelized, about 30 minutes.
Place the roasted tomatoes, onions and garlic in a large soup pot with chicken stock, bay leaves, butter and basil. Bring to a boil, reduce heat and simmer until reduced by a third, about 15 minutes.
Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in the milk and season with salt and pepper to taste.
I made this when my husband, Robbie, was out of town. He isn’t a huge fan of tomatoes, but I really liked them!
4 large tomatoes
1/4 cup parsley, chopped
1 tsp oregano, chopped
3/4 cup Italian Style bread Crumbs
1/2 cup Parmesan cheese
1/2 cup Monterey Jack cheese
1/4 tsp black pepper
2 Tbsp Extra-Virgin Olive Oil
Preheat oven to 375°F.
Cut the tomatoes in half and scoop out the insides removing seeds and juices. Chop up the tomato insides and mix with parsley, oregano, bread crumbs, cheeses, and pepper in a large bowl. Fill the halves with this mixture, drizzle with olive oil and bake until the tops are browned, about 20-30 minutes.
For tonight’s dinner I used half of the shredded chicken from yesterday. The inspiration for this pasta dish came from a Betty Crocker recipe for a Mediterranean-Style Chicken and Pasta. I didn’t have a couple of the ingredients it called for, and I added a couple of my own. It turned out really great!
1 lb Penne Pasta
2 Tbsp Olive Oil
1 large Red Onion
2 Zucchini, cut in half lengthwise then cut crosswise into 1/4 inch slices
8 oz Mushrooms, quartered
2 Cloves Garlic, grated or finely chopped
2 Cups Shredded Cooked Chicken
1 (14.5 oz) Can Diced Tomatoes
1 (8oz) Can Tomato Sauce
1 Tbsp Fresh Oregano, chopped
1 Tbsp Fresh Basil, chopped
Salt & Pepper
Goat’s Milk Cheese
Boil water in a large pot, salt water and cook pasta until al dente. Meanwhile, heat the olive oil in a large pan over med-high heat. Add the onion to the pan and cook for about 3 minutes, or until it starts to get tender. Add the zucchini, mushrooms and garlic. Cook for another 3 minutes, or until the veggies are just starting to soften.
Add the chicken, diced tomatoes, tomato sauce, oregano, and basil to the pan with the veggies. Season with salt & pepper. Bring to a bubble, reduce heat and simmer for 10 minutes.
Toss together with the pasta and serve with goat’s milk cheese on top.