Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
B. – Soups -
Soups, Chilis, etc
Ryan & Ellen’s Famous Chili
Dec 2nd
1 1/2 pounds beef
1 onion
2 (28-ounce) cans tomatoes
1 (8-ounce) cans tomato sauce
1 (4-ounce) can chopped green chilies
1/4 teaspoon Tabasco sauce
1 chopped jalapeno pepper
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon garlic salt
1 teaspoon basil
1/2 teaspoon black pepper
1/8 teaspoon Cayenne pepper
Brown beef in skillet with onion. Drain and rinse beef with hot water. In medium saucepan, mix together all ingredients. Simmer on low-medium heat for 1 hour before serving.
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Loading ...Gullah Gumbo
Jun 10th
Many of you from the Golden Triangle, Mississippi area may be familiar with a friend of mine from WCBI-TV, R. H. Brown. Mr. Brown and I crossed paths often while I did the Cooking with Ellen TV segment on WCBI and have since seen each other at events and at a recent book signing. Mr. Brown has written the “Call Me Gullah” book seen (click on the photo for more information) and was kind enough to share his Gullah Gumbo recipe with me. I thought I’d pass it along for you to try as well.
Note: The ingredients below can be added and flavored “to taste.” I would add a few strips of bacon, 1 package of shrimp, and 1/2 to one of each: onion, bell pepper, canned tomato sauce, etc.
Oaks Plantation Gullah Gumbo
Bacon strips
Medium shrimp
Flour
Milk
Salt
Black Pepper
Onion
Okra, cut
Bell pepper
Tomato sauce
Water
White Rice
Fry bacon strips in pan. Mix together flour and milk to make a light breading and dip shrimp in flour/milk mixture. Season shrimp with salt and pepper and use bacon grease to pan-fry the shrimp.
When shrimp is cooked, pan-fry okra, onion, and bell pepper.
Mix together crumbled bacon, shrimp, and vegetables in a boiler. Add tomato sauce and water (to desired consistency) and simmer over low heat.
Serve gumbo over cooked rice.
To make this recipe a little lighter, try cutting out the bacon, or use turkey bacon. Pan fry ingredients in a little olive oil instead of bacon grease to cut back on the fat some.
For more information about R. H. Brown’s book, check out this website
(No Ratings Yet) Loading ...Oven Beef Stew
Oct 22nd
My family has made this recipe for years. It was originally taken from the More-with-Less Cookbook by Doris Longacre, but we have made a few little changes along the way. This hearty and warm meal is perfect for chilly fall nights.
2 tablespoons flour
1 teaspoon salt
Dash of pepper
1 pound beef cubes
2 tablespoons oil
2 (14.5-ounce) cans diced tomatoes
1 1/2 cups chopped onion
1/2 teaspoon dried basil
4 medium potatoes, cubed
4 medium carrots, cut into 1-inch pieces
Preheat oven to 350 degrees. In a gallon-size zippered bag, shake together flour, salt, pepper, and beef cubes.
In a heavy skillet, heat oil and brown floured beef cubes, then place in a greased casserole dish. Layer tomatoes, onion, and basil over beef cubes. Cover and bake at 350 degrees for 1 hour.
Add potatoes and carrots to baking dish and bake 1 hour longer, or until tender.
(4 votes, average: 5.00 out of 5) Loading ...Creme of Zucchini Soup
Jul 24th
5 large or 6 medium zucchini
2 tablespoons chopped onions
1 can chicken broth (or: 2 cups water with 2 cubes chicken bullion granules)
Pinch Basil
Pinch Tarragon
1/4 cup half & half
Tabasco to taste
Peel zucchini; cut up and place in broth. Add a generous pinch of Basil & Tarragon. Simmer until soft
Blend in Blender, a little at a time. Add about 1/4 cup of Half & Half until the consistency is how you like it.
Correct seasoning, adding more Basil & Tabasco; if needed. Better if made ahead and re-heated. Also very Delicious when served COLD!!
Recipe from: David & Anne Johnson, Virginia
(1 votes, average: 5.00 out of 5) Loading ...
