Category: Recipes

Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Directions

  1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it
    longer. They will start falling apart when it’s ready.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring
    occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onions if desired.

Mama Stamberg’s Cranberry Relish

Posted on by rchapin

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
  5. The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Noodle Kugel

Posted on by rchapin
  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar

Directions

  1. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
  2. Pour into a greased 9×13 inch pan.
  3. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of
    the noodle mixture.
  4. Bake at 350°F (180°C) for 45-50 minutes, or until the top is brown.

Thanksgiving Sage Stuffing

Posted on by rchapin

Serves 6 to 8

Ingredients

  • 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 12 cups) or you can make a mix of pumpernickel, rye, and wheat which is yummy
  • 6 tablespoons unsalted butter, divided
  • 3 large yellow onions (about 1 pound total), diced
  • 5 large stalks celery, diced
  • 6 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 sprigs fresh thyme
  • 3 cups low-sodium turkey, chicken, or vegetable broth
  • 3 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
  2. Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
  3. Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.
  4. Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.
  5. Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
  6. Put into a baking dish and top with more butter. Lightly grease a 9×13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.
  7. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.
  8. Rest before serving. Let the dressing cool for 10 minutes before serving.

Recipe Notes

Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

Pumpkin Pie

Posted on by rchapin

This recipe is for pumpkin pie made from fresh pumpkin. I have not tried swapping out the pumpkin for the same volume of canned pumpkin. I typically use a Cheese or Galeux d’Eysines pumpkin. The former is a squat, grey colored pumpkin that looks like a cheese wheel and the latter like it was grown in Chernobyl and is grey covered in what can best be described as warts. The more ‘warts’ the sweeter they are. They are both delicious.

Ingredients

  • 3 cups pumpkin, cooked and drained
  • 1/8 tsp salt
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 tbs flour
  • 3/4 cup sugar (or less depending on how sweet the pumpkin is)
  • Pie crust

Directions

You can either bake, or if you have one, pressure cook the pumpkin

Bake the Pumpkin

Wash and cut the pumpkin in half. You will need a very large, and very sharp kitchen knife and enough umphf to get through pumpkin. Scoop out all of the seeds and stringy material. Scoop out all of the seeds and stringy material.

If you have a dish large enough covered disk, place the pumpkin cut side down in about 1″ of water and bake, covered at 375 F for anywhere from 45 min to 1.5 hours. It depends on the size and density of the pumpkin. If you don’t have a dish large enough cut the pumpkin into as many reasonably large chunks as you can and cook in covered pyrex, or similar, dishes with covers.

Pressure Cook the Pumpkin

Wash and cut the pumpkin into similarly thick slices/chunks that will fit in your pressure cooker. If you have a basket, use it, so that the pumpkin is not immersed in the water as it cooks; you want to steam it, not boil it.

Pressure cook, on high for about 15 minutes. Turn off the pressure cooker and let it sit without letting the steam out, for another 5 minutes.

Separate the Meat from the Skin

Once you can easily pass a fork through the meat, it is done.

Remove from the oven and transfer to a large pot and let drain and cool enough to be able to hold the slice of pumpkin in a towel in your hand, skin side down. Then with a spoon scoop out the meat, separating it from the skin placing in another large bowl or pot.

After the pumpkin cools further, there will probably be some pools of water in or around it. Use a clean cotton towel to sop up as much as you can, but do not try to get it completely dry.

Make the pie filling

Mix the sugar, flour, salt, and spices together in a large mixing bowl until well mixed.

Add the pumpkin and egg and beat with a mixer until smooth.

Pour into crust and bake for 45 min to 1 hour at 375 F.

Pasta-Bean Soup with Fresh Herbs

Posted on by rchapin

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine or butter
  • 2 14%-ounce cans vegetable, chicken, or beef broth
  • 4 cup small pasta shells
  • 1 16-ounce can tomatoes, cut up
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh thyme
  • Fresh basil sprigs (optional)

Directions

In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown. Add vegetable, chicken, or beef broth. Bring to a boil. Stir in the pasta. Return to a boil. Cook for 10 to 12 minutes or till pasta is al dente (tender bur still firm). Stir in undrained tomatoes and garbanzo beans. Heat through.

Just before serving, stir in fresh basil and thyme. To serve, ladle soup into individual bowls. If desired, garnish with fresh basil.

Makes 4 servings.

Four Bean Enchiladas

Posted on by rchapin

Ingredients

  • 16 6-inch corn tortillas
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 11-ounce can condensed cheddar cheese or nacho cheese soup, or 10 ounces of cheddar cheese
  • 1 10-ounce can enchilada sauce
  • 1 8-ounce can tomato sauce
  • 14 cups shredded Monterey Jack or cheddar cheese (6 ounces)
  • Sliced pitted ripe olives (optional)
  • Chopped green pepper (optional)

Directions

Stack tortillas and wrap tightly in foil. Bake in a 350° oven for 10 minutes or till warm.

For filling, combine beans and cheese soup. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual dishes or two 2-quart rectangular baking dishes.

In a bowl stir together the enchilada sauce and tomato sauce: pour over tortillas. Cover with foil. Bake in a 350° oven for 20 minutes. For individual dishes or 30 minutes for baking dishes or till heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or till cheese melts. If desired, sprinkle with olives and green pepper.

Makes 8 servings.

Spinach and Rice Caserole

Posted on by rchapin

Ingredients

  • 1 small onion, chopped (4 cup)
  • 1 clove garlic, minced
  • 1 tablespoon cooking oil
  • 1 14-ounce can peeled Italian-style tomatoes, cut up
  • 1 teaspoon dried oregano or basil,crushed
  • 8 ounces tofu, drained
  • 2 cups cooked brown rice
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • A cup shredded Swiss cheese (2 ounces)
  • A teaspoon salt
  • A teaspoon pepper
  • 1 tablespoon sesame seed, toasted

Directions

In a large saucepan cook the onion and garlic in hot oil till onion is tender but not brown. Add undrained tomatoes and oregano or basil. Bring to a boil; reduce heat. Simmer, uncovered, about 3 minutes. Meanwhile, place tofu in a food processor bowl or blender container. Cover and process or blend till smooth. Add to tomato mixture. Stir in cooked rice, spinach, half of the Swiss cheese, salt, and pepper.
Grease 4 individual casseroles or one 2-quart rectangular baking dish. Spoon mixture into casseroles.

Bake, uncovered, in a 350° oven for 30 to 40 minutes or till heated through. Sprinkle with remaining
cheese and sesame seed.

Makes 4 servings.

Mexican Casserole and Sliced Avocados

Posted on by rchapin

You can use either boneless chicken breasts, beans, or other meat substitute for the protein

Ingredients

  • Additional protein: choose from one of the following
    • 3 boneless skinless chicken breasts
    • Equivalent mass of cooked chick peas or vegetarian meat substitute
  • 1 cup sour cream
  • 1 cup salsa
  • 4 green onions
  • 1/2 cup cream cheese
  • 2 cups shredded Monterey Jack cheese
  • 4 4-ounce can diced green chilies
  • 4 corn tortillas
  • 1 15-ounce can black beans – rinsed and drained
  • 2 ripe avocados – sliced

Instructions

  1. Preheat your oven to 350 degrees
  2. If using chicken cook it in a pan until it is mostly cooked
  3. If using vegetarian substitute cook in pan until lightly browned
  4. Add salsa and cream cheese and heat through until cream cheese is melted
  5. Add black beans and green chilies and heat through
  6. In a large casserole dish, layer ingredients as follows: Com tortillas, chicken mixture, sour cream, green onions & cheese
  7. Bake for 30 minutes or until cheese is melted and bubbly
  8. Serve with a side of avocado slices

Spaghetti Squash, Spinach and Turkey Sausage Lasagna

Posted on by rchapin

Ingredients

  • 2 small or 1 large spaghetti squash
  • 4 TB olive oil
  • 4 garlic cloves, minced
  • 1 cup onions, diced
  • 1 cup red peppers, diced
  • 8 oz fresh spinach
  • 1/2 cup part-skim ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 lb. ground mild Italian turkey sausage, or vegetarian sausage
  • 2 cups marinara sauce
  • Red pepper flakes, use amount based on desired spice/heat level
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 425° and line a large baking sheet with aluminum foil and spray with non stick cooking spray. Scrub the squash clean and dry thoroughly. In a separate microwavable safe dish, place the whole squash and microwave on high for 5 minutes to make it easier to cut (do not microwave whole squash for more than 5 minutes). Carefully cut the squash in half lengthwise (stem to bottom end). Scoop out the seeds and discard. Drizzle the inside of the squash with 3 TB olive oil using your hands to coat the entire surface of the squash. Sprinkle with salt and pepper to taste and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork. Remove from oven and let cool. Use a fork to scrape the squash strands from inside. Place strands in a large bowl, set aside.
  2. Heat a large skillet over medium-high heat. Add 1 TB oil to pan; add minced garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat and add to the bow! of squash strands, toss to combine. Add 1/2 cup ricotta cheese, 1/4 tsp salt & black pepper, and 1/2 cup mozzarella cheese, to the mixture and toss to combine.
  3. Return same skillet to medium-high heat. Add ground turkey sausage to pan; Cook 8 minutes or until browned, stirring to crumble. Add diced onions and cook for another 5 minutes. Add diced peppers and cook for 3 minutes. Add 2 cups marinara sauce and red pepper flakes for you desired spice/heat preference; reduce heat to medium, and simmer 4 minutes.
  4. Spray a 9 x 12 baking dish with cooking spray. Spread turkey/marina sauce mixture evenly into the bottom of the pan. Top with squash/ spinach/cheese mixture. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese
  5. Bake at 425° for 30-30 minutes until cooked through and cheese is golden brown and bubbly. Remove from oven, let stand 10 min before serving.

© 2005 Ryan Chapin