Quick Chicken Stew (A Pantry Stew)

Some days I just have to have soup. Like yesterday, when a cold front came through with winds and rain and the temperature was about 55 degrees. It was cold compared to the low 90's that had been earlier this week. So I decided to whip up a quick stew, or soup, with just ingredients I had on hand. I found 3 chicken thighs in the freezer, and added some vegetables. I would have liked some mushrooms and celery for this, but didn't want to go to the store. So this was our lunch yesterday, with a little left over for today. Tomorrow the temperature will start climbing back up, and stew won't sound good to us then. This Quick Chicken Stew was delicious and hit the spot. And it is satisfying to make something so tasty with just the ingredients you have on hand.
I didn't measure anything, but here's what I did.

Quick Chicken Stew
From Lynda's recipe Box

3 boneless, skinless chicken thighs, trimmed of any visible fat
1/2 of an onion, diced
1 large clove garlic, minced
1 can low-sodium chicken broth, or equivalent amount of water
2 medium potatoes, peeled and diced
some baby carrots, cut in half
about 3/4 cup of frozen peas
about 1/4 teaspoon dried Tarragon leaves, or dried Thyme
salt and pepper to taste
Sliced mushrooms and celery are good in this also.
Heat a 3 or 4 quart saucepan over medium heat with about 1 tablespoon oil. Season both sides of the chicken with salt and pepper. Brown the chicken in the oil, about 2 minutes per side just until browned. Remove chicken to a plate. Add the onion to pan and cook for about 1 minute, adding oil if needed. Then add the minced garlic. Stir in the chicken broth or water, and add the cooked chicken thighs with any accumulated juices from the plate. Stir in the carrots and potatoes. Add water to the pan to completely cover the stew. Bring to a boil, cover pan and reduce heat. Simmer until the vegetables are tender, about 20-30 minutes. Remove the chicken to a plate. Add the peas and Tarragon (or Thyme), to the stew and cook about 5 minutes more. Cut the thighs into bite size pieces and add back to the saucepan. Add more salt and pepper if needed. Serve and enjoy!

NOTE: Sometimes I thicken the broth when I make stews like this, by making a slurry with cornstarch and water. Then just add a little at a time to the stew, stirring. Just add enough to give the broth a slight thickness.

Easy Slow Cooker Stew

Stew is one of my favorite meals to have during the cold months of the year. Cooking it in the slow cooker makes it super easy. Last week when my Mother-in-law passed away, we had extra people to feed, so I dug out my crock pot and got to work. Peeling the potatoes and carrots were the most time consuming. Plus, I cut up a chuck roast, instead of buying stew meat. By using a roast, I feel I'm using a better quality of beef for the stew. When making stew, there doesn't need to be a recipe. Just use the vegetables you like and  you can also use up any leftover veggies you may have in the fridge.
Here's what I did this time.

Slow Cooker Stew
1 beef chuck roast, cut into cubes- I had a 2 1/4 pound roast
potatoes, peeled and cubed
carrots, peeled and sliced- I used almost 1 pound this time
1 onion, diced
2 ribs of celery, sliced
2 cups frozen corn
2 cups frozen peas
1 can diced tomatoes
green beans and any other vegetables you want to use
1 can low sodium beef broth
1 or 2 bay leaves
1 or 2 cloves garlic, minced
parsley
salt and pepper to taste
water

Cut the beef roast into cubes. Heat a dutch oven over medium high heat. Add a tablespoon of oil to the pan, and then add half of the beef cubes. Add salt and pepper to the meat. Brown meat in the hot oil turning when browned on one side. While the beef browns, peel and cut up the potatoes and carrots and add them to the crock pot. Then, remove the beef and add to the crock pot. Add another tablespoon of oil to the dutch oven and add the rest of the beef. When it is brown on the side, stir and add the chopped onion and garlic, if using. Turn the heat down if necessary to keep the pan from burning.
Add the beef broth to the browning meat and stir up all the brown bits that are in the pan. There will be a ton of flavor in those brown bits from the meat. Don't skip browning the meat for the stew as browning gives it so much flavor. Add all the meat and broth to the slow cooker, the tomatoes, then the rest of the vegetables you are going to use. Fill the cooker with water to cover the stew. Add the bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the meat is tender.
Sometimes I thicken the stew a bit by adding 1 tablespoon of cornstarch to about 1/4 cup water. Mix well and add to the stew, stirring carefully. Cover the stew and cook another 30 minutes. When done, you have a delicious hot stew to warm you up. Enjoy!
This coming week I'll be posting some Thanksgiving recipes, so be sure to stop back by!

Easy Tuna Casserole (a no-soup version!)

Sometimes when the weather is cool and rainy, I crave an old fashioned casserole to eat. My Mother-in-law used to make a wonderful Tuna Casserole, but I really haven't tried to make one myself too often. You see, my husband won't eat it-he doesn't care for canned tuna. But, the other day it sounded so good to me that I decided to come up with a Tuna Casserole for my daughter and I for dinner. It turned out wonderful. I did not use creamed soups, but made my own white sauce with a little cheese. This Easy Tuna Casserole was creamy and delicious and I'll definitely be making it again! This recipe is for a small pan and will feed only 2-3 people, so double it to feed more.

EASY TUNA CASSEROLE
from Lynda's Recipe Box

2 tablespoons flour
2 tablespoons unsalted butter
1/2 cup onion, diced
about 4 ounces of sliced mushrooms- I used some leftover from the day before.
1 1/4 cup low sodium chicken broth
1/2 cup milk or half and half
1/2 cup (4 ounces), shredded cheddar cheese
5-6 ounces egg noodles
1 can tuna, drained
3/4 cup frozen peas
1/4- 1/2 teaspoon salt
pepper to taste
crushed potato chips for topping

Cook noodles according to package directions.
To make sauce: In a large saucepan melt the butter and saute the onions and mushrooms for a couple of minutes until onions are soft and mushrooms have lost alot of their liquid. Stir in the flour and cook for a minute. Pour in the chicken broth and whisk while it cooks and thickens. Add the milk or half and half and whisk thoroughly until thickened. If it gets too thick, add a bit more milk. Stir in the cheese, peas, salt and pepper and stir until cheese is melted. Taste sauce and adjust seasonings if needed.
Now gently fold in the noodles and drained tuna, taking care to leave the tuna chunky, if possible. Pour mixture into a buttered 1 1/2 quart baking dish. Top with crushed potato chips, if desired. Bake in a preheated 350 degree oven for about 20 minutes or until casserole is bubbly. Enjoy!

Homemade Chicken and Noodle Soup (with cheater noodles)

I have been rather absent from my blog lately, due to not feeling well, and taking care of my granddaughter. My daughter-in-law had to go on a business trip for several days, so I stayed at their house at night, because my son goes to work very early in the morning. So my cooking has been rather erratic at best. But I'm back with Chicken and Noodle Soup, using purchased frozen noodles (gasp!), instead of making my own like I usually do. When I don't feel well or I'm not wanting to spend a large chunk of time in the kitchen, I cheat! How about you?
I did use a whole chicken for this flavorful soup because whole chickens are the best value for your buck out there. It cooked for about 1 1/2 hours and then cooled a bit before I took the meat off the bones. However, boneless chicken pieces may be used, but the broth will not be as rich as it could be using bone-in pieces. The best cheater noodles, in my opinion, are Reames noodles, found in your grocers freezer department. They are the most like homemade noodles that I have found and were highly recommended to me first by my Mother-in law many years ago. Enjoy!

HOMEMADE CHICKEN and NOODLE SOUP (with cheater Noodles!)

1 1/2 pounds boneless or bone-in chicken pieces
8 cups water
1 1/2 cups sliced carrots (about)
2-3 celery stalks, diced
1 onion, diced (about 1 1/2 cups)
1 or 2 cloves garlic, minced
about 1/2 cup frozen peas
12 ounce package frozen Reames noodles
salt and pepper to taste
2 tablespoons fresh, chopped parsley
2 teaspoons fresh thyme

Add 8 cups water to soup pot and add chicken pieces OR a whole, 3 1/2 pound chicken. Bring to a boil and add 1 teaspoon salt. Cover pan and reduce heat to a simmer. Boneless chicken pieces need to simmer 20-30 minutes; bone-in pieces about 40 minutes. A whole chicken, about 1 1/4- 1 1/2 hours. Remove chicken to a plate to cool. Skim off any fat from the broth. Add the chopped vegetables and the frozen noodles to the broth and cook about 20 minutes, or until noodles are as tender as you want. Remove chicken from bones, if using a whole chicken. Dice or shred meat. Add chicken to the soup and add desired amount of salt and pepper, if desired. Add in the herbs and serve steaming hot. There is nothing more comforting than a bowl of this delicious soup!
By the way, I use Reames because I like them; I'm not receiving any compensation for this post.

Hamburger Stew

Do you have a dish in your family that you've made so often that you could do it blindfolded? I could this one. My Grandmother used to make this Hamburger Stew and likewise my Mother, and I've made it for years too. My husband loves to take this delicious stew to work with him as it's quite filling. It's a perfect soup for using up whatever leftover vegetables you may have in the refrigerator or odds and ends of fresh vegetables hiding in the crisper. Use as many vegetables as you want. I have no written recipe for this; we just throw in whatever is on hand. So, this is a recipe of how I made it this time. I made this huge batch today and enjoyed it immensely on this windy, cold day. We're expecting snow flurries tonight or tomorrow, so this soup will be warm and comforting. Served with homemade rolls or cornbread, it is the perfect comfort meal! Let me tell you how I made it.

HAMBURGER STEW- from Lynda's Recipe Box

Ingredients vary according to what you want to use, or what is on hand.

2 pounds lean ground beef

1 small onion, diced (about 1 1/2 cups)

2 stalks celery, diced - I include the leaves

2 cans of diced tomatoes (15 ounces), or whole tomatoes, broken up

2 cans of beef broth (low sodium)

1/2 pound carrots, or more, peeled and diced

1 1/2 cups green beans, fresh, frozen or canned

about 1 1/2 cups frozen corn (or fresh or canned)

about1 1/2 cups frozen peas

1 small, diced zucchini, if desired

about 1 1/2 cups coarsely chopped green cabbage

5 or 6 medium russet potatoes, peeled and diced

salt (I used 2 tsp., but I cook low salt so you may need more than this)

pepper, about 1/4 tsp.

water; add enough to cover ingredients in final cooking

In a soup pot over medium high heat, brown the ground beef until done. Drain off any grease. Add onion and cook until slightly softened. Add the celery, tomatoes, carrots and beef broth. Season with 1 tsp. salt and 1/4 tsp. pepper. If more liquid is needed to cover everything, add a little water. Bring to a boil, reduce heat, cover and cook for about 30 minutes. Add remaining ingredients; the corn, peas, zucchini, if using, cabbage and potatoes. Add enough water to the pot to just cover the vegetables. Cover and cook another 40 minutes, until potatoes are tender. Taste and season with more salt and pepper, if needed. I think the longer you cook it, the better the taste. The cabbage adds a lot of depth of flavor too, and this stew gets better every day! I sometimes add okra too, but I don't always have it. My mother would also add a few turnips to the pot, but my husband doesn't like them, so no turnips for us! Thyme is a great herb flavor for this soup, and sometimes oregano is my fave. It just depends what ingredients I use.

I've had people tell me their families also made this type of dish. Some have called it "Everything but the Kitchen Sink Soup". Do you or someone you know make stew similar to this? If so, what is it called? I'd love to know.

Springtime Macaroni Salad with Peas

I am so glad that spring is finally here! The flowering Dogwood and Redbud trees have been so beautiful and I'm thankful that they didn't freeze with all of our late freeze warnings. This week is supposed to hit 80 degrees a few days, so it's time to bring out warm weather foods! Yeah! I have been making this Springtime Macaroni Salad with Peas for so many years, that I don't even remember where it came from for sure! I think it may have originated with my Grandmother, as I do remember eating macaroni salad at her house, but my memory is a little fuzzy as to the details. I enjoy this salad because I use either fresh or frozen peas, not the mushy ones from the can, along with fresh carrots, celery, bell pepper, onion and cucumber. It's a great salad to serve with a sandwich, or you could add some diced ham and have a main dish salad, if desired.

SPRING TIME MACARONI SALAD with PEAS

2 cups macaroni or small shell pasta ( I use the high fiber macaroni)

1 1/2 cups fresh or frozen small green peas ( thawed, if using frozen), uncooked

1 rib celery, diced

1/2 bell pepper, diced

1/2 of a small cucumber, diced

1 thin carrot, peeled and sliced

2-3 T of diced red onion, or green onions( scallions)

1/2- 3/4 cup of mayo, (I use regular, but low fat works well too)

2 tsp. Dijon mustard, or to taste

2 tsp. red wine vinegar

1/2 tsp. celery seed

2 tsp. sugar, if desired

salt and pepper to taste

In a large pot of boiling, salted, water, cook the macaroni for the least amount of time on package directions. When done, drain macaroni in a colander and rinse with cold water. Drain well. Add macaroni to a large bowl along with the other vegetables. Mix mayo, mustard, vinegar and seasonings together in a small bowl. Taste and adjust seasonings, if needed, and then pour dressing over the salad ingredients, mixing well. Chill until ready to serve. I find that if I'm serving the salad the next day, that I have to add more mayo, as the macaroni soaks up the dressing, as pasta typically does. But this is an easy, flavorful salad that is great alone, or served with anything from sandwiches to barbecue! The sweet flavor of the peas and the crispness of the other vegetables makes it a great warm weather salad, plus, it's very economical to make.
This is one of the few dishes that I use peas in. Do you make macaroni salad?

Spanish Chicken and Rice

Some recipes stand the test of time and are as good now as when you first made them. Spanish Chicken and Rice is one such recipe. It was given to me by a friend many years ago, who has since moved far away. We have tried to stay in touch, if only with a card at Christmas. The last few years the cards have come less often, but I think fondly of her when I fix this dish. This is comfort food. Even my children ate this when they were small!

You can use a whole chicken, cut up, or just the pieces that you like, such as all thighs. It is best to use bone-in pieces, as I tried boneless chicken breastpieces and they turned out too dry.

Spanish Chicken and Rice

Salt and pepper the chicken pieces. Add 2 tablespoons of oil to a medium hot 12 in. skillet and add the chicken, browning quickly and turning over to brown the other side. This should take about 5 or 6 min. To the pan add ;

1. 1 can of stewed tomatoes or 1 can of diced tomatoes

2. 1 can of low sodium chicken broth

3. 1 cup of uncooked rice

4. 1/2 cup of chopped onion

5. 1 clove of minced garlic

6. 1/2 teaspoon dried thyme

7. 1/8- 1/4 teaspoon cayenne pepper

8. 1 cup of fresh or frozen peas, added in the last 5 min.

9. 1/2 - 1 cup of water if needed during cooking

Cover pan with lid and simmer for 30 min. Check to see if most of liquid isabsorbed; you may have to add 1/2 cup water at this time. Simmer for 10min; add peas and finish cooking. (I used 4 thighs and 4 legs.)