Soups – Page 3 – The Pajama Chef

#10DaysofTailgate: Cincinnati Turkey Chili

September 24, 2014September 26, 2014 Sarah

This delicious, smoky chili is so easy and full of flavor! Serve it alone, or Cincinnati-style over spaghetti for a fun twist!

This week I’m sharing tailgate-style recipes as part of #10DaysofTailgate, the special blogging event I am participating in through the rest of the month. This event has been graciously organized by Camilla of Culinary Adventures with Camilla. While you’re thinking about it, be sure to pop over here to read all about the event and enter the giveaway. You won’t regret it! 🙂

I went to college in Ohio [yeahh Wittenberg!] and I remember the first time I was in the dining hall on chili night. Looking all around I saw people ladling chili on… what’s that… spaghetti! How bizarre, I thought, until I remembered that Cincinnatians [is that a thing? It is now!] eat their chili over spaghetti noodles. I thought it was really strange and didn’t try it for a few years until I was in a situation where it would have been super rude to not, plus I would have ended up starrrving. And we all know that’s not a good thing, righto? Truth be told, I before making this recipe I had only eaten Cincinnati chili a handful of times. But now that I have this easy recipe in my repertoire, I think it’ll end up on our dinner table more often in the future!

This recipe is from an Ellie Krieger cookbook which means two things: 1) it’s healthy, and 2) it’s super flavorful. The seasonings in this recipe are SPOT ON, folks. I didn’t change a thing! Just the right amount of heat and warm spices to make a smoky, alluring chili. Yup, I just called chili alluring. You gotta make it now! Be sure to top it with whatever you please… cheese, onion, sour cream/greek yogurt… the more the merrier! That’s part of the fun of Cincinnati chili! 🙂

three years ago: Honey Fig Scones
four years ago: Radiatore Lasagna

Cincinnati Turkey Chili

Servings: 4
Time: 2 hours
Print

from Ellie Krieger’s Comfort Food Fix

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound ground turkey
2 green bell peppers, diced
2 tablespoons chili powder
1 tablespoon unsweetened cocoa powder
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4-1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cloves
15 ounces tomato sauce – look for salt-free
14.5 ounces diced tomatoes in tomato juice – look for salt-free
1/2 cup water
1 tablespoon molasses
1 bay leaf
1 cup kidney beans, drained and rinsed
8 ounces spaghetti, cooked
1/4 cup shredded cheddar cheese
4 teaspoons minced red onion

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion and cook, stirring often until soft–about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in turkey, breaking up with a wooden spoon, and cook through. Add peppers and cook for a couple minutes until they are just beginning to soften. Add spices–chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, cayenne, pepper, and cloves. Stir in and cook for about a minute until they start to smell delicious. Finally, add in tomato sauce and tomatoes, water, molasses, and the bay leaf.

Bring to a boil then reduce to a simmer and cook down for about 2 hours. Chili should still be soupy.

Remove the bay leaf, then stir in the kidney beans. Serve over spaghetti and top with cheese and onion.

Here’s what the rest of the team brought to the table…

Starters
Sticky Mango Mustard Glazed Duck Meatballs by girlichef
Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips
Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains
Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere
Grilled Avocado with Melted Cheese & Karma Hot Sauce by Making Miracles

Sides
Just Ducky Baked Beans by A Day in the Life on the Farm

Sweets
Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

Main Dishes, Recipes, Soups

Mystery Dish: Sweet Corn Soup with Peaches

June 30, 2014August 28, 2014 Sarah

Sweet Corn Soup with Peaches is a twist on a classic corn chowder and is a perfect soup for summer since it can be enjoyed hot or cold!

When I saw corn on this month’s Mystery Dish ingredient list I was SO excited because this Indiana girl loves her corn! If you’ve ever been to central or northern Indiana, you may have heard the jingle: “there’s more than corn in Indiana, it’s the best part of Americana, and it’s right within your reach… it’s Indiana Beach!!” [on beautiful Lake Shafer, Monticello, Indiana… proving once again there’s more than corn in Indiana.] C’mon, I’m sure you guys all have commercials/jingles memorized. Hearing that song was always a sign that summer was coming because Indiana Beach, a local amusement park, was opening. I haven’t been to Indiana Beach in years, but every time I think about corn, Indiana Beach pops into my head too. Successful marketing? I think so! But that’s not where we’re going today.

Meriam of Culinary Couture is this month’s hostess for Mystery Dish, and her list of ingredients for us to work with included: peaches, cheddar cheese, green beans, corn, chicken, nectarines, butter, pecans, heavy cream, pesto, and coconut milk/cream. We were supposed to use three ingredients. At first, I wanted to make something with peaches and cheddar cheese! You know me… I like to try interesting flavor combinations. But then I decided that might be a little too odd, even for me. 🙂 So I did what I usually do: consulted my good friend Mr. Google. An obvious thought I had was making some kind of salad with peaches, nectarines, corn, and green beans. An even more obvious thought was baking! But somehow I landed on this soup: a twist on corn chowder using peaches, corn, and coconut milk off the list. And it was fabulous!

I’ve made a Mexican Corn Soup before, but this version is different. It’s a sweet soup. There’s no sugar or sweetener of any kind added, but there is plenty of sweetness from the corn [and the cobs that cook in the soup for a bit], peaches, and coconut milk. I know that sounds a bit odd, but it just works! It’s a taste of summer in a bowl, and you can serve it hot or cold depending on your preference. This is a great soup to enjoy for a light meal with a side salad and some cornbread, or it could be an awesome first course to serve with some bbq + fixings. I hope you enjoy this unique soup!

one year ago: Coconut Chocolate Chip Buttermilk Crumb Cake
two years ago: BBQ Ranch Pasta Salad
three years ago: Lemony Roasted Vegetable Couscous

Sweet Corn Soup with Peaches

Servings: 8
Time: 45mins
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adapted from Whole Foods

Ingredients:

6 ears sweet corn
4 cups low-sodium chicken or vegetable broth
1 onion, diced
3 cloves garlic, minced
pinch of cayenne pepper
3 large ripe peaches, pitted and chopped [peel them if you want–I didn’t]
1 1/4 cups coconut milk
large handful Thai basil, chopped + more for garnish

Directions:

Cut kernels from corn cobs and place both kernels and cobs in a large soup pot. Add broth, onion, garlic, cayenne, and 2 cups water and stir together. Add two thirds of the peaches to the pot too, and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 30 minutes.

Then, use tongs to remove corn cobs from soup pot and discard. Add coconut milk and Thai basil. Using an immersion blender, blend soup until smooth. [A blender or food processor can also be used but you may want to let it cool first.] Simmer for another 5 minutes or until hot. Garnish with remaining chopped peaches and chopped Thai basil.

Check out what the other Mystery Dish girls made this month!

1. Ice Cream Sundae Cookie Bars by I Want Crazy
2. Old Fashioned Corn Pudding by The Weary Chef
3. Raspberry Peach Cobbler with Oatmeal Pecan Crumble by Joyful Healthy Eats
4. Peach Raspberry Galette by Blahnik Baker
5. Pecan Crusted Chicken with Apple Cream Sauce by Yummy Healthy Easy
6. Sweet Corn Soup with Peaches by The Pajama Chef
7. Dutch Peach Pie Bars by I Dig Pinterest
8. Toasted Pecan Pancakes with Brown Butter Bourbon Peach Syrup by Baking A Moment
9. Brown Sugar Pound Cake with Butter Rum Pecan Glaze by The Well Floured Kitchen
10. Peach Pecan Cinnamon Roll Cake by Chez Catey Lou
11. Peach Frozen Yogurt with Pecan Graham Cracker Crumble by Culinary Couture

Main Dishes, Recipes, Soups

SRC: Black Bean and Rice Soup

June 1, 2014August 28, 2014 Sarah

This month for the Secret Recipe Club I was given the wonderful Sarah’s blog, Things I Make (for Dinner). Note that the URL of her blog reads “oreos and cool whip.” How fun! Be sure to read her about page for an explanation of that! 🙂 Sarah’s blog is full of tasty recipes, which isn’t a surprise since she has such a great name! She lives in Ontario with her husband and loves challenging herself to try new recipes, especially from magazines. As always I found many many recipes to try, but had to choose one–this awesome Black Bean and Rice Soup! If I had had more time, I would have made this Strawberry Cream Cake Roll. If I had needed to make an appetizer, these Buffalo Chicken Wontons look incredible. And when peaches are in season, this Peach Cobbler will definitely be on my table! But back to this soup.

If you follow my blog, you’ll know that we often eat black beans and rice for dinner. It’s easy, fast, inexpensive, and we almost always have the ingredients on hand. Plus, if you add some salsa and taco seasoning, it’s basically Mexican food, right? And I love love LOVE Mexican. So naturally I had to make this soup, even though it’s been in the 80s here in Nashville. Naturally.

This soup is just as good as it sounds. I changed up Sarah’s recipe a little to exclude chicken [because I didn’t have any cooked] and to include some extra rice [wild and white]. All in all, this is a hearty, flavorful soup that gets better with each bowl you enjoy for leftovers. In her post about it, Sarah mentions that her husband wanted to put cheese on it but she thought it was flavorful enough without. For the record, I totally agree with you, Sarah! You definitely don’t need cheese with this soup. We enjoyed it with some english muffin bread and were more than satisfied. Thanks for the great recipe, Sarah!

one year ago: Blueberry Burg ers
two years ago: Parmesan Garlic Rolls
three years ago: Lemony Kale Pasta

Black Bean and Rice Soup [from Things I Make (for Dinner)]
click to print

Ingredients:

2 tablespoons extra virgin olive oil [I used the Mediterranean Chili Pepper Oil from Star Fine Foods]
1 large onion, minced
3 cloves garlic, minced
7 cups chicken broth
3 cups black beans, drained and rinsed [about 2 – 15 ounce cans]
2 cups salsa
2 1/2 cups cooked rice [I used 1 cup white rice + 1 1/2 cups wild rice]
1/2 tablespoon ground cumin
2 tablespoons lime juice
cilantro, for topping
green onions, for topping

Directions:

In a large Dutch oven or stock pot, heat oil over medium heat. When hot, add onion and saute until soft. Add garlic and cook for about 30 seconds or until fragrant. Then add chicken broth, black beans, salsa, rice, cumin, and lime juice. Stir together, cover, and bring to a boil. Reduce heat to low and then simmer until heated through, at least 20 minutes or longer if possible. Serve with cilantro and green onions.

Time: 30 minutes.
Yield: 8-10 servings.

Check out other SRC recipes in group A by clicking below!

Main Dishes, Recipes, Soups

Black Bean-Pumpkin Soup

March 26, 2014October 29, 2015 Sarah

Updated March 30, 2014… so today, I was looking through some blog pics and realized I made a terrible error! The soup that had been pictured here was NOT this wonderful Black Bean-Pumpkin Soup, but rather a Minty Tomato Soup. Whoops! Somehow I mixed up my labels. Sorry about that! This soup is still delish no matter how it looks, but I wanted to come back and make it right with you. 🙂 Forgive me?

I hope you’re okay with another soup recipe this late in March! If you aren’t, look away. But be forewarned: you’ll miss some awesome soup. It was snowing in Nashville yesterday [not enough to stick, but still], so soup is entirely justified I think!

Earlier in the year, my mom texted me a picture of her dinner: a delightful orange-y colored soup. I asked for the recipe and received a text with a picture of the recipe, which I immediately made for lunch the next day. Yay for iPhones and technology! 🙂 That soup is the one before your very eyes now… a creamy, flavorful, filling Black Bean-Pumpkin Soup. I’ve made plenty of black bean and pumpkin soups in my day–but never together, and never this good. The soup is a cinch to throw together and definitely gets better as it sits. With just a hint of spice and a bit of sweetness, this soup is unlike any I have ever tasted. Next time I make it I will be sure to stock up on sour cream, green onions, and pumpkin seeds because the [unpictured] toppings are the very best part! Enjoy!

one year ago: Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing
two years ago: Cinnamon Curry Tuna Wraps
three years ago: Fruit and Nut Granola Bars

Black Bean-Pumpkin Soup

Servings: 8 servings/2 quarts
Time: 35 minutes/15 minutes active
Print

slightly adapted from a magazine via my mom

Ingredients:

2 – 15 ounce cans black beans, rinsed and drained
1 – 15 ounce can diced tomatoes, drained
2 cups loosely packed spinach
2 tablespoons olive oil [STAR Fine Foods Grilling Cuisine Cooking Oil is what I used; extra virgin would also work]
2 medium onions, finely chopped
1 jalapeno, deseeded [optional]
3 cloves garlic, minced
1 teaspoon ground cumin
3 cups chicken [or vegetable] broth
1 – 15 ounce can pumpkin puree
2 tablespoons cider vinegar
1/2 teaspoon pepper
1-2 tablespoons molasses or bourbon [optional]
sour cream, for topping
sliced green onions, for topping
pumpkin seeds, for topping

Directions:

In a food processor, combine black beans, tomatoes, and spinach. Process until smooth.

In a Dutch oven, heat olive oil on medium. Add onions and jalapeno [if using] and cook until soft. Add garlic and cumin and cook for another minute, until fragrant. Then stir in broth, pumpkin, vinegar, and pepper. Bring to a boil then cover and reduce to a simmer for 20 minutes.

Remove from heat and stir in molasses if using, then serve with sour cream, green onions, and pumpkin seeds as desired.

30 Before 30, Main Dishes, Recipes, Soups

Lindsay’s Chicken Noodle Soup

February 12, 2014August 16, 2015 Sarah

Let the week of LOVE continue! You guys [y’all?] I am in LOVE with this chicken noodle soup. It all started with a recipe I saw on Facebook, posted in the comment of a photo. My friend from Bloomington made this soup for her family and a bunch of people were asking for the recipe cause it looked awesome. Lindsay posted the recipe and I made it. And we loved it. And I may never make another chicken noodle soup as long as I live.

Though these photos hardly do the soup justice, you must promise me that you’ll make it! Promise? Good.

This soup undoubtedly is so good because of two things: white meat. Dark meat. Homemade noodles. Wait–that was three things. Oh well. You basically cook the chicken low and slow on the stove with some buttery vegetables, shred the meat, add some broth, add the noodles, and devour. While the chicken is a-going, you make some noodles. No big deal, right? The noodles are actually pretty simple to throw together. Mine were a little thicker than I’d like–they were almost like dumplings–but they were still delicious.

And you know what the best part of making my own egg noodles was? [Besides how good they taste???] They’re the first recipe I’ve tried as part of my 30 before 30 project! I should really make more of an effort to get on that. The months are tickin’ away. I think I may have a problem making some of the other items on my list because I’m just going to want to make these noodles all the time though! Thanks Lindsay for the great recipe. 🙂

one year ago: 60 Minute Sandwich Buns
two years ago: Loaded Sweet Potato Fries
three years ago: Tomato Tortellini Soup

Lindsay's Chicken Noodle Soup

Servings: 16
Time: 4-5 hours, including noodle prep
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from my friend Lindsay

Ingredients:

1 whole chicken [4-6 pounds]
2 bay leaves
salt
3 tablespoons butter
1 1/2 cups celery, diced
1 1/2 cups carrots, diced
1 1/2 cups onion, diced
freshly ground pepper
4-8 cups chicken broth
1 recipe egg noodles [see below]

Directions:

Place one whole chicken and bay leaves in a large stockpot, then cover completely with water [just barely covered]. Salt water, then bring to a boil.

In a skillet, melt butter then sauté celery, carrot, and onion until crisp-tender. Season with pepper as desired. Add to pot with chicken, then cook until chicken is fully cooked with an internal temperature of 170 degrees.

Remove chicken from pot, then remove meat from bones, shred, and return to pot. Add 4 cups of chicken broth, then egg noodles–recipe below–and boil until al dente. If necessary, add up to 4 additional cups of chicken broth to thin out soup.

Homemade Egg Noodles

Ingredients:

2 cups flour
2 teaspoons salt
3 egg yolks
1 egg
1/4-1/2 cup water

Directions:

On the countertop or in a large bowl, mix together flour and salt. Next, add egg yolks and whole egg. Mix thoroughly. Add water, 1 tablespoon at a time until dough comes together.

Knead dough for 10 minutes until smooth and pliable. Cover and let rest for 10 minutes. Divide into 4 parts, then roll out each part 1/8-1/4 inch thick. Gently cut into noodle strips, then place on a kitchen towel. Repeat until all dough has been cut, then let noodles dry for 2-3 hours.

Use in any recipe calling for egg noodles, boiling to al dente as usual.

Note: Noodles can be made in advance, storing in an air-tight container at room temperature [NOT refrigerated] for up to a month.