Chickpea Dumpling Soup

 Hope you have had a wonderful week! I've been busy with clinicals which I'm really enjoying and this week was so much better than last.  My sweet friend Donna passed away last week which made for a rough week.  She was such a Godly woman, friendly, and so sweet.  I just loved her so much! I'm glad she's resting now but it's just sad to think that's she's gone.  Anyway, Stephen's been working so hard with the church and I know he's especially tired at the end of the week.  We have music practice tonight too so I prepared this soup today since I got off work early and it will be perfect for when we get home tonight.  It really doesn't take long to make either. 

I've always had this desire to have chicken dumpling soup, it just sounds so comforting and hearty.  But, I don't eat chicken! So when I saw this recipe on The Chew, I knew it would be the perfect substitution.  The dumplings were just like I thought they would be and I think this is a perfect soup! It takes about 30 minutes to prepare so it's great for a weeknight quick meal.  Hope you'll try it and let me know what you think!

Chickpea Dumpling Soup

Soup:
1 small onion
2 cloves garlic
3 stalks celery
3 carrots
2 cans chickpeas (drained and rinsed)
1 teaspoon parsley
1 teaspoon Adobo seasoning (one of my favorite all-purpose seasonings, it gives great flavor!)
1 teaspoon garlic powder
4-5 cups vegetable broth

Dumplings:
3/4 cup all purpose flour
1/4 cup corn meal
1/2 Tablespoon baking powder
1 teaspoon parsley
1/2 teaspoon salt
A little sprinkling of Adobo seasoning
3/4 cup milk (I used almond milk)

1. Chop the onion, garlic, celery, and carrots and saute in olive oil or a little vegetable broth.  I have recently learned you can use broth instead of oil to saute, it really doesn't make a difference and cuts out the oil!

2. Add seasonings and chickpeas.  Saute another 2-3 minutes then add the broth and bring to a boil. 

3. Reduce the heat and let the vegetables cook until just tender (15 minutes).

4.  In the meantime, combine the ingredients for the dumplings.  First the dry ingredients, then the milk stirring until just combined. 

5.  Once the veggies are just cooked, spoon the dumpling batter into the soup in small teaspoons (I learned this the hard way last time making huge dumplings!) Let the soup simmer another 15 minutes.  I flipped the dumplings over about halfway through but I'm not sure it's necessary.  I'm not an expert with dumplings but I understand the cornmeal makes them not chewy... anyway, then it's done!

6.  Season with additional salt and pepper or whatever you think it needs! Hope you enjoy, I know we will!

National Pie Day!

It's National Pie Day, (and week) which means I couldn't pass up an excuse to make pie. It really doesn't take too long to do the prep work, so celebrate by making a pie and maybe try one of these recipes! I'm sure a special person in your life will be glad you did!

Strawberry Rhubarb Pie

 Classic Apple Pie

Try these others too, I think I may soon!

Key Lime Pie 

Peanut Butter Pie

Lemon Pie

Chicken Noodle Soup

Chicken noodle soup is such a classic that I don't make often enough.  A friend recommended Reames frozen noodles (found in the freezer section of the grocery store) so I wanted to try these noodles and soup sounded like a great option.  It was such a comforting soup and the noodles are really hearty and filling.  You should try them next time you go to the store!  The next day the soup broth pretty much absorbed into the noodles but it made a new dish... chicken and noodles! Anyway, it was really simple and quick and a great meal for when you get home late and want some soup, which happens quite often at our house.  Or when you're feeling under the weather, which is likely to happen at some point this winter!

So here's the simple recipe:

2 stalks celery
3 carrots
6 cups chicken/vegetable broth
Chicken (I used "fri-chick")
1 bag Reames noodles
1 tsp thyme
1 tsp dried parsley
salt and pepper to taste

Chop the celery and carrots and saute in a little olive oil (5 min).  Add seasonings and saute another 2 min.  Add broth and chicken, when it comes to a boil, drop the noodles in and continue cooking about 20 minutes or until noodles are cooked.  Season with salt and pepper and that's it!

Quick Spanish Rice

This rice is a great side dish to your favorite Mexican meal! It's super quick to make and I usually have everything on hand too.  A little rice ends up making a lot too, I'm always surprised.  Growing up my mom always made a rice similar to this in the crockpot.  It took about 4-5 hours to make but I have found this one to be very similar and takes just 20 minutes.  This recipe is from my cousin Rachelle, she always has a healthy recipe to share.  Hope you enjoy it! 

Spanish Rice

1/2 cup basmati rice (white or brown)
2-3 Tablespoons olive oil
water
1 can Rotel
1/2 cup corn
1/2 green bell pepper
1 jalepeno pepper
2 Tablespoons taco seasoning
1 teaspoon cumin
1 bunch cilantro
1/2 lime (juice)
salt & pepper to taste

 Saute the uncooked rice in olive oil until it gets toasty and light brown.  

 Add water to the rice until the water is about 1 inch above the rice.

 Add 1 can of Rotel (don't drain),

 chopped green pepper and jalepeno,

 corn,

 and seasonings (taco seasoning, cumin, and any other spices you like)

 Cook the rice and veggies for about 15-20 minutes until rice is cooked and water is absorbed.  If the rice isn't soft yet, add a little more water and continue cooking until water is absorbed.

 Add cilantro and lime juice, salt and pepper to taste.

Enjoy!

Spicy Fiesta Relish

Hope everyone had a Merry Christmas! We had an great weekend spending time with Stephen's family who was all here for Christmas.  The Murrill girls were especially sweet and I it was a treat to spend so much time with them!  So this Christmas I decided to make many gifts.  I like the thoughtfulness that goes into homemade gifts and this relish was one gift I made.  I made this for Stephen's dad who loves this kind of thing when we go to Mexican restaurants, but many other people enjoyed it too.  It is so easy to make I couldn't believe it!  I had always been hesitant to embark on the pickling process but it really was a breeze.  The serving size for this recipe is quite large, enough for you and all your friends, but you could adjust it to make less.  I ended up with about 7-8 jars of various sizes.

Spicy Fiesta Relish

4 lbs carrots (peeled and sliced)
1 lb fresh jalepenos (sliced)
3 red onions
1 cup frozen corn
9 cups white vinegar
1 1/2 cups sugar

 Slice jalepenoes into even pieces.  Be careful not to touch your eyes in the process! 

 Peel and chop the carrots into nice even pieces as well. 

 Slice 3 red onions into large pieces.  Break them apart into a big bowl. 

Combine all ingredients into a large bowl, add 1 cup frozen corn.

(Add other ingredients you like such as garlic, cauliflower, etc. Let me know what ideas you have!)

Combine vinegar and sugar into a large pot (I had to use 2 large pots for the size of this recipe) and stir until the mixture comes to a boil and the sugar is dissolved.  Pour the vegetables into the vinegar, turn off the heat and cover.  Make sure the vegetables are covered by the liquid.  Let it sit for 1 hour.  Then store in glass jars in the refrigerator, unless you seal the jars... I'm still working on that.  At this point, it will likely taste very vinegary, put in the refrigerator for a couple days to let the flavors marinade then enjoy with chips, crackers, or on top of your favorite Mexican dish.

 Add a bow to dress it up!

 

Butternut Squash Soup

Butternut Squash Soup

1 onion
3-4 cloves garlic
1 butternut squash
1 acorn squash
2 sweet potatoes
3 cups vegetable broth
ground nutmeg, curry powder, salt, pepper

 Chop acorn and butternut squash in half and scoop out seeds.  Peel 2 sweet potatoes. Brush with olive oil and sprinkle with salt and pepper.  Roast in the oven at 400 degrees 45 minutes to 1 hour.

When squash is about done, saute onion and garlic in olive oil.  Scoop roasted squash out of the skins and add to the vegetable broth, onion and garlic.  Season to taste.  Bring to a boil and cook about 15 minutes.  Puree soup with blender or immersion blender.  Add more seasonings if needed.

Vegetarian White "Chicken" Chili

This is such a great soup that I just have to share it with you.  I made it for our chili cook-off a few weeks ago at church and it was so good.  It did end up a little spicy though, a patient at work brought in some habanero peppers from his garden, I popped one of those in there and WOW it heated right up! Anyway, you can adjust the spiciness of it to your liking but it has great flavor, a wonderful creaminess (without any cream, it's vegan!) and just a great soup/chili. 

People always ask and I wonder myself how it is creamy without cream.  I think I've come to the conclusion that cooking the beans from scratch makes a difference.  I use a crockpot set on low and just dump a bag of navy beans in with some "chicken" broth in the morning before I leave for work.  When I get home, I have really tender beans and a nice starchy water that lends well to a creamy base for the soup.  I've always wanted a white chicken chili recipe that I could make vegetarian and wasn't too fatty.  My friend Rachel from school shared this recipe with me and I've adapted it to be vegetarian. So enough chatting, here's the recipe.

White Chicken Chili

1 onion (chopped)
8-10 cloves garlic (chopped)
1 jalepeno pepper or other hot pepper of choice
1 cup bell pepper (chopped)
3 cans navy beans (or dry beans)
Vegetable broth
2 cutlets Quorn chicken (optional)
1 cup corn
3 roma tomatoes (chopped)
1 Tablespoon ground white pepper
1 teaspoon cumin
salt and pepper to taste
1 bunch cilantro (chopped)
1/2 lime

 Prepare dry beans with vegetable broth ahead of time. 

(I recommend this way, but canned beans are good too.)

 Saute onions and garlic

 Chop bell peppers, I use different colored peppers because I like the bright colors in the soup. 

Saute peppers with onion and garlic until tender.

 Chop and add a hot pepper

 This is Quorn chicken. It has a great texture and takes on flavor really well, we love it!

(You can find it at Reasor's and Whole Foods.)

 Thaw 2 cutlets and chop into small cubes

Add remaining ingredients: corn, tomatoes, beans, and seasonings. 

When the soup is done cooking (15-20 minutes) add the cilantro and lime juice.

Hope this recipe makes sense.  If it's not thick enough you can add a little corn starch at the end.  The measurements are pretty relative, I usually just go with what looks good.  Hope you enjoy, it's one of my favorite soups and is so easy to make!